Chickpea, Barley, and Feta Salad

salad side feta barley green bean chickpea dill seed bon appétit vegetarian pescatarian peanut free tree nut free soy free no sugar added kosher

Dawn Perry

Makes 4 servings

Source

Ingredients

8 ounces green beans, halved crosswise

Kosher salt

1 cup pearled, hulled, or hull-less barley

1 teaspoon olive oil

1/4 cup raw sunflower seeds

1 15.5-ounce can chickpeas, rinsed

4 ounces feta, crumbled

2 tablespoons chopped fresh dill

2 tablespoons fresh lemon juice

Toasted Spice Vinaigrette

Method

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.