The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free

Chickpea and Barley Salad with Green Beans

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 25 min
  • $
Gatheredtable
from Gatheredtable Test Kitchen

Ingredients

  • 1 cup green beans, halved crosswise
  • pinch of sea salt to taste
  • 1 cup barley
  • 1 teaspoon extra virgin olive oil
  • 1/4 cup roasted pumpkin seeds
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon dijon mustard
  • sea salt and freshly ground black pepper, to taste
  • 1 teaspoon freshly grated lemon zest

Directions

Prep: 1. Boil water for barley and another pot for green beans. 2. Drain and rinse beans. 3. Chop dill; juice and zest lemon. Make: 1. Cook barley according to instructions. 2. Blanch green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Drain and run under cold water to halt cooking. 3. Make vinaigrette by whisking together lemon juice, lemon zest, olive oil, dijon mustard, salt, pepper. 4. Toss together green beans, barley, pumpkin seeds, chickpeas, dill, and vinaigrette.

Notes

Adding 4 ounces of feta to this dish is a great way to take it up a notch!

Goes great with these recipes

Simple Crostini

The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free