CHICKPEA, BARLEY, AND FETA SALAD
Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.
Provided by Dawn Perry
Categories Salad Side Feta Barley Green Bean Chickpea Dill Seed Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- 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.
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Jenny Dari
[email protected]I'm not a huge fan of barley, but this salad changed my mind. It's so flavorful and satisfying.
DAYxOFxTHExDEADx
[email protected]This salad is a great way to use up leftover roast chicken or grilled salmon.
Patrina Deese
[email protected]I'm always looking for new ways to use chickpeas and barley, and this salad is a great option. It's healthy and delicious!
Blima Weisz
[email protected]This salad is light and refreshing, yet still filling. It's the perfect meal for a hot summer day.
PRANTO THA NOOB
[email protected]I love the pop of color that the fresh herbs add to this salad.
Khan Thanveer
[email protected]This salad is a great way to sneak in some extra veggies into your diet.
Patience Mbiyakhe
[email protected]I've made this salad several times and it's always a hit. It's a great recipe to have on hand for busy weeknights.
Althea Douglas
[email protected]This salad is perfect for a summer picnic or barbecue.
Adelle Ross
[email protected]I made this salad for my family and they loved it! Even my picky kids ate it all up.
Eric Infante
[email protected]This salad is a great way to get your daily dose of protein and fiber.
Soufyane Razzouk
[email protected]I'm not a huge fan of feta cheese, so I used crumbled goat cheese instead. It was still delicious!
Addison
[email protected]This salad is a great make-ahead meal. It's even better the next day!
Hunain Arain
[email protected]I added some chopped red onion to my salad for an extra bit of crunch and flavor.
James Paris
[email protected]This salad is a great way to use up leftover chickpeas and barley.
Chisom sandera
[email protected]The dressing in this salad is amazing! It's the perfect balance of tangy and creamy.
Savanna Burkhead
[email protected]This is one of my favorite go-to recipes for a quick and healthy lunch or dinner. It's easy to make and always satisfies.
Md Minhaj
[email protected]I love that this salad is so versatile. I've made it with different types of beans and grains, and it's always delicious.
Yousuf Chohan
[email protected]This salad was a hit at my last potluck! Everyone raved about the unique combination of flavors and the freshness of the ingredients.
Dhan Bahadur Kaila
[email protected]This salad is a delightful burst of flavors and textures. The chickpeas add a nutty crunch, the barley provides a chewy bite, and the feta cheese brings a salty tang. The dressing is light and tangy, perfectly complementing the other ingredients.