Chickpea, Barley, and Feta Salad
Salads • World
Description
Chickpea, Barley, and Feta Salad
Ingredients
- Green Beans 10 oz
- Barley 1 cup
- Olive Oil ⅓ cup
- Pumpkin Seeds ¼ cup
- Canned chickpeas 15 oz
- Feta cheese 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!
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