Chickpea, Barley, and Feta Salad

Ingredients for Chickpea, Barley, and Feta Salad

• 230g green beans, halved crosswise

• Kosher salt

• 240ml pearled, hulled, or hull-less barley

• 1 teaspoon olive oil

• 60ml raw sunflower seeds

• 1 15.140g can chickpeas, rinsed

• 110g feta, crumbled

• 2 tablespoons chopped fresh dill

• 2 tablespoons fresh lemon juice

• Toasted Spice Vinaigrette

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.