Chickpea, Barley, and Feta Salad

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Salad for Mom's birthday BBQ:
Recipe photo!
Original Bon Appetit recipe

  • 8 oz. green beans, halved crosswise
  • Kosher salt
  • 1 cup pearled, hulled, or hull-less barley
  • 1 teaspoon olive oil
  • ¼ cup raw sunflower seeds
  • 1 15.5-oz. can chickpeas, rinsed
  • 4 oz. feta, crumbled
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons fresh lemon juice
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Toasted Spice Vinaigrette:
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • ¼ cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
Toast coriander, cumin, and fennel seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes. Let cool, then chop. Whisk with oil, vinegar, and mustard in a small bowl; season with salt and pepper.

Note: I just used 1 tsp each regular coriander and cumin (not the bigger seeds), but I did use fennel seeds - toasted them, and chopped them up finely with a knife.

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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.

As with many salads of this type, it's better when it sits for longer!

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