Chickpea, Barley, and Feta Salad

Salads | World cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Chickpea, Barley, and Feta Salad

Ingredients

Green Beans - 8.1 oz
Barley - 1 cup
Olive Oil - ⅓ cup
Pumpkin Seeds - ¼ cup
Canned chickpeas - 15.9 oz
Feta cheese - 3.5 oz
Dill - 2 tablespoons
Freshly squeezed lemon juice - 2 tablespoons
Coriander Seeds - 1 teaspoon
Cumin Seeds - 1 teaspoon
Dill Seeds - 1 teaspoon
White Wine Vinegar - 2 tablespoons
Dijon Mustard - 1 teaspoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

In a dry skillet over medium heat, toast the coriander, cumin, and dill seeds, stirring constantly for about 3 minutes, until the seeds release their aroma. Once cooled, grind the seeds. In a small bowl, mix the ground seeds, oil, vinegar, and mustard. Add salt and pepper.

Step 2

The dressing can be made in advance, up to 4 days ahead. Store it covered in a cool place.

Step 3

In a large pot of boiling salted water, add the green beans and cook for about 3 minutes until slightly crisp. Use a slotted spoon to transfer the beans to ice water. You can also use a strainer.

Step 4

Bring the water back to a boil and add the barley, cooking until tender, then drain the water. Spread the barley on a baking sheet to cool.

Step 5

Heat the oil in a small skillet over medium heat. Stirring constantly, toast the sunflower seeds for about 5 minutes until golden brown. Then let them cool.

Step 6

In a large bowl, combine the green beans, seeds, chickpeas, feta cheese, dill, lemon juice, and the toasted spicy dressing. The dish is ready. Enjoy your meal!