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Pearl barley salad in white bowl with green beans and lemon

Pearl Barley Salad with Chickpeas, Feta, and Lemon

This pearl barley salad recipe is made with green beans, chickpeas, feta, and dill for a Mediterranean twist. Great for bringing to picnics and potlucks!

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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. Reduce the heat to medium and cook until crisp tender, about 3-5 minutes. Place in a colander and rinse with cold running water to stop the cooking process and drain well.
  • Place the pearl barley, green beans, chickpeas, feta, dill in a large bowl.
  • Add the lemon juice, olive oil, salt and pepper, to taste, and stir gently to combine, adding more olive oil if the salad seems dry. Serve and enjoy!


  • Pro tip: You may also cook the green beans in the microwave. Simply place in a microwave-safe bowl with about 1/4 cup water. Cover tightly with plastic wrap and cook for 3-5 minutes or until crisp tender.
  • If you'd like to use a homemade dressing for this recipe, my Greek salad dressing or homemade Italian dressing would be perfect.
  • This salad keeps well for 3-5 days, but you will need to add more olive oil as the barley absorbs the oil as it sits.
  • You can serve this salad warm or cold. It's delicious both ways!


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!