Sunday, July 20, 2014

Chickpea, Barley, and Feta Salad

Here's another fabulous side salad that's perfect for your next BBQ or dinner at home.

Chickpea, Barley, and Feta Salad

I served mine with Moroccan Chicken and Grilled Zucchini and Leeks with Walnuts and Herbs. It was an awesome meal!
PC: Bonappetit

Recipe after the jump:

Chickpea, Barley and Feta Salad:

8 oz green beans, halved crosswise
kosher salt
1 cup pearled, hulled, or hull-less barley
1 tsp EVOO
1/4 cup raw sunflower seeds
1 15.5 oz can chickpeas, rinsed
4 oz feta, crumbled
2 tbsp chopped fresh dill
2 tbsp fresh lemon juice

Toasted Spice Vinaigrette:
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds (I didn't use fennel because I don't care for it)
1/4 cup EVOO
2 tbsp white wine vinegar
1 tsp dijon mustard
kosher salt and ground black pepper

  • For Spice Vinaigrette: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.
  • DO AHEAD: Vinaigrette can be made 4 days ahead. Cover and chill.
For Salad:
  • 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.
Recipe: Bon Appetit July 2014

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