Chickpea, Barley & Feta Salad

Image credit: Christina Holmes
adapted from a recipe by Dawn Perry of Bon Appetit 2014, as seen on Epicurious


No barley on hand? Try MG wheat berries, MG oat groats or MG farro. If you treat berries or groats like beans – soaking beforehand – cooking time will be cut to about 30 minutes. MG farro – like MG barley – is pearled – giving it a shorter cooking time than non pearled.

Yield: about 4 servings


8 oz fresh green beans, halved crosswise
1 cup MG pearled barley (or sub from above)
1 tsp olive oil
1/4 cup raw sunflower seeds - or sub chopped walnuts or almonds or hazelnuts
1 - 15.5 oz chickpeas, rinsed
4 oz crumbled feta cheese
2 tbsp chopped fresh dill
2 tbsp fresh lemon juice
vinaigrette of your choice - my go to is olive oil, balsamic or red wine vinegar, grainy mustard, rosemary, thyme.


  1. Cook green beans in at least 3 cups of water till crisp – do not toss water. Transfer beans with a slotted spoon to an ice water bath.
  2. Bring the water back to a boil and add the barley. Simmer till tender – about 30 minutes. Drain and cool, a baking sheet works well for this.
  3. Heat oil in a small pan over medium heat. Cook sunflower seeds in oil, tossing to keep from burning, cook till golden brown, about 5 minutes.
  4. Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice and vinaigrette in a large serving bowl or platter.
  5. Serve with a slab of MG made bread, biscuit or flatbread.


Course: Main Dish, Side Dish, Snack

Cuisine: Your own