Barley has nice heft and chew, but don’t feel limited—use cooked farro, quinoa, or brown rice if you prefer.
Recipe information
Total Time
40 minutes
Yield
4 Servings
Ingredients
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
Need to make a substitution?
Preparation
Step 1
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.
Step 2
Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.
Step 3
Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.
Step 4
Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.
Nutrition Per Serving
Calories (kcal) 560 Fat (g) 29 Saturated Fat (g) 6 Cholesterol (mg) 15 Carbohydrates (g) 60 Dietary Fiber (g) 16 Total Sugars (g) 5 Protein (g) 18 Sodium (mg) 760