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!
Ingredients
- 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
Instructions
- 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!
Notes
- 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!
Nutrition
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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