Chickpea, Barley, and Feta Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 teaspoon olive oil
- kosher salt
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh dill
- 1/4 cup raw sunflower seeds
- 8 ounces green beans, halved crosswise
- 1 cup pearled, hulled, or hull-less barley
- 1 15.5-ounce can chickpeas, rinsed
- 4 ounces feta, crumbled
- toasted spice vinaigrette
Preparation Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water. Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet. Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool. Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl. calories 560 fat 29 g fiber 16 g Nutritional analysis provided by Bon Appétit
Preparation Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water. Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet. Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool. Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl. calories 560 fat 29 g fiber 16 g Nutritional analysis provided by Bon Appétit
