Chickpea, Barley & Feta Salad

Chickpea, Barley & Feta Salad

Recipe by Dawn Perry
Course: Main course, Side dish, Snack



Image credit: Christina Holmes
Adapted from a recipe by Dawn Perry of Bon Appetit 2014, as seen on Epicurious.
No barley on hand? Try Maine Grains wheat berries, Maine Grains oat groats or Maine Grains farro. If you treat berries or groats like beans – soaking beforehand – cooking time will be cut to about 30 minutes. Maine Grains farro – like Maine Grains barley – is pearled – giving it a shorter cooking time than non pearled.


  • 8 oz fresh green beans, halved crosswise

  • salt to taste

  • 1 cup Maine Grains 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 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


  • Cook green beans in at least 3 cups of water until crisp – do not toss water. Transfer beans with a slotted spoon to an ice water bath.
  • 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.
  • 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.
  • Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice and vinaigrette in a large serving bowl or platter.
  • Serve with a slab of MG made bread, biscuit or flatbread.

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