Warm Chickpea, Barley, Green Bean and Feta Salad

by Rebekahcooked up on July 15, 2014

Hello from Seattle! Yes, I’m here traveling for work. But yesterday Dave and I took the day off and just wandered the city together. We came up Sunday night for the Timbers v. Sounders game, which was a ton of fun even though the score didn’t go our way. Then on Monday, we spent a couple of hours at the Pacific Science Center and saw their super-cool spy exhibit. We had amazing biscuits at Serious Biscuit – I can’t wait to go back! We of course stopped at my favorite Rachel’s Ginger Beer. And we wandered the city, and had a great time.

And today – for work – I get to train people on using Instagram. Which is just fun. I love that Instagram is part of my job. I’m heading home tonight and looking forward to being back among my tomato plants and the basil that’s finally ready to pick!

In the meantime, here’s one of my favorite recent dinners we’ve had. This is another recipe adapted from Bon Appetit – their summer issues are getting a whole lot of mileage at our house.

Chickpea, Barley & Feta Salad | PDXfoodlove

My favorite dinners always tend to be salads that could be either main dishes or sides, depending on your mood. I loved this one because of the dill and feta- the green beans gave it a nice crunch as well. I wish I had more of it for leftovers!

8 oz. green beans, trimmed and cut in half
Kosher salt
2 cups cooked barley
1 teaspoon olive oil
¼ cup raw sunflower seeds
1 15.5-oz. can chickpeas, rinsed
4 oz. feta, crumbled
2 tbsp. chopped fresh dill
2 tsp. lemon zest
2 tbsp. fresh lemon juice

Spice Vinaigrette
1/2 tsp coriander
1 tsp cumin seeds
1 tsp fennel seeds
¼ cup olive oil
2 tbsp. white wine vinegar
1 tsp. Dijon mustard
Kosher salt and freshly ground black pepper

Chickpea, Barley & Feta Salad | PDXfoodlove
Begin by cooking the green beans in boiling water for 3 minutes. Remove to an ice bath.

Toast the seeds from the dressing in a dry skillet for 1-2 minutes, or until fragrant. Chop, then mix with the other vinaigrette ingredients using a whisk. Set aside.

In a skillet, heat the olive oil and gently toast the sunflower seeds and chickpeas until heated. Add the barley and green beans, tossing to combine.

When the salad is warm, remove it from the heat and toss in the feta, dill and lemon zest. Toss with dressing to taste.

Adapted from the July 2014 issue of Bon Appetit.

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