Chickpea, Barley, and Feta Salad

From the kitchen of Carly

Chewy barley and tender green beans meet creamy feta and nutty sunflower seeds in this bright, satisfying salad. Fresh dill and lemon juice keep things light while chickpeas add staying power. A spiced vinaigrette ties everything together.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 18 ounces green beans, halved crosswise
  • 1Kosher salt
  • 11 cup pearled, hulled, or hull-less barley
  • 11 teaspoon olive oil
  • 11/4 cup raw sunflower seeds
  • 11 15.5-ounce can chickpeas, rinsed
  • 14 ounces feta, crumbled
  • 12 tablespoons chopped fresh dill
  • 12 tablespoons fresh lemon juice
  • 1Toasted Spice Vinaigrette

Instructions

  1. 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.

  2. Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.

  3. Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.

  4. Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.