Pearl Barley Salad with Chickpeas, Feta, and Lemon is an easy barley salad recipe with chickpeas, feta cheese and lemon!

Pearl barley salad in white bowl with green beans

There’s nothing like a good grain salad for lunch on busy days.  They’re nice and hearty, packed with veggies and they keep me satisfied until dinner. 

Normally my go-to’s are pesto quinoa bowls and farro salad, but this Pearl Barley Salad has found a spot in the rotation.

As much as I love barley in my favorite mushroom barley soup, it’s surprising that I’d never tried it in a grain salad like this sooner.

It makes this salad very hearty, but the flavors make it fresh and light at the same time.  It’s got plenty of wholesome, nutritious ingredients and a nice Mediterranean vibe.

This pearl barley salad was inspired by one from Cooking Light magazine.  I simplified it considerably by tossing it in a simple “dressing” of lemon juice, olive oil, salt and pepper.

Sometimes simple just tastes best, especially with all of the freshness going on this barley salad.  This way, the flavors in this salad just shine through.

If you’d like to use a homemade dressing for this recipe, my Greek salad dressing or homemade Italian dressing would be perfect.

Barley gives this salad it’s heartiness, and it’s loaded with fiber and nutrients that help you feel full.  It’s got a nice chewy texture and nutty flavor, and it’s a bonus that it also happens to be heart-healthy.

Overhead shot of pearl barley salad in white bowl

This salad is very simple to make and only requires a few ingredients.

It takes pearl barley 45 minutes or less, then it’s tossed with the other ingredients and some olive oil. 

This is one of the best barley salad recipes because it’s great as a side dish served with grilled meats, or perfect served as a vegetarian meal.  

I love this pearl barley salad for lunch, and can easily eat it every single day until it’s gone.

Which means it will probably happen again next week. 🙂

Close up of pearl barley salad in white bowl

More grain salads you’ll love:

Pearl barley salad in white bowl with green beans and lemon

Pearl Barley Salad with Chickpeas, Feta, and Lemon

Pearl Barley Salad with Chickpeas, Feta, and Lemon is an easy, healthy barley salad that's hearty, satisfying and loaded with fresh flavor!

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  • 1 cup pearl barley cooked according to package instructions
  • 1 pound fresh green beans washed, trimmed, and cut into 2" pieces
  • 15 ounces chickpeas rinsed and drained
  • 4 ounce container crumbled feta
  • 1/2 cup chopped fresh dill
  • 2 lemons juiced
  • 1/3 cup extra virgin olive oil
  • salt and pepper to taste


  • While the barley is cooking, place the green beans in a large pot of boiling water and bring back to a boil. Reduce the heat to medium and cook until crisp tender, about 3 minutes. Drain well.
  • Add the green beans, chickpeas, feta, dill, lemon juice, and the olive oil with salt and pepper, to taste. Stir gently to combine, adding more olive oil if the salad seems dry.
  • Serve warm and enjoy!


  • This salad is wonderful as leftovers, but you will need to add more olive oil as the barley absorbs the oil as it sits.
  • Store leftover salad in the refrigerator for up to 5 days.


Calories: 254kcal, Carbohydrates: 28g, Protein: 8g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 9g, Cholesterol: 13mg, Sodium: 284mg, Fiber: 6g, Sugar: 9g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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