Chickpea Barley And Feta Salad Food
CHICKPEA, BARLEY, AND FETA SALAD
Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.
Provided by Dawn Perry
Categories Salad Side Feta Barley Green Bean Chickpea Dill Seed Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water.
- Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.
- Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.
- Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.
CHICKPEA AND VEGETABLE BARLEY BAKE
Barley has to be my best food discovery of last year. It is really cheap and a little bit goes a long way in a dish because it really bulks out during cooking. Not to mention how healthy it is for you. This is my latest barley creation. You could have it as a side dish but I just split it between myself and my finance and it made a very filling meal for two.
Provided by Sarah_Jayne
Categories One Dish Meal
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 400 degrees.
- Put pearl barley in an oven proof casserole dish.
- Saute the onions, carrots and celery in a little bit of oil (or use a cooking spray, I do) until the onions are tender.
- Add to the casserole dish and give it a stir to mix in with the pearl barley.
- Add the rest of the ingredients and give another stir.
- Cover and bake in the oven for about an hour. Keep checking every 25 minutes or so just to make sure it isn't going dry. It is ready when the barley has bulked up and gone tender from absorbing the liquid.
BARLEY, FETA, AND PEAR SALAD
Categories Cheese Fruit Side Vegetarian Quick & Easy High Fiber Feta Pear Walnut Barley Celery Fall Healthy Gourmet Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In a 2-quart saucepan three fourths full with boiling water boil barley, partially covered, until tender, about 30 minutes.
- While barley is cooking, in a baking pan toast walnuts in middle of oven until golden, about 7 minutes. Chop parsley. Cut celery and radicchio into 1/4-inch dice. Peel and core pear and cut into 1/4-inch dice.
- Drain barley in a sieve and transfer to a bowl. Add feta to barley and add nuts, parsley, celery, radicchio, pear, lemon juice, oil, and salt and pepper to taste. Toss salad until combined.
PARSLEY & FETA CHICKPEA SALAD
Make and share this Parsley & Feta Chickpea Salad recipe from Food.com.
Provided by roederca090584
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute red onion and garlic in pan for a few minutes.
- Remove onion/garlic mixture from heat and set aside to cool.
- Drain chickpeas and finish preparing ingredients.
- Juice Lemon.
- Combine all ingredients in large bowl.
- Toss / Mix and enjoy!
Nutrition Facts : Calories 368.9, Fat 10.5, SaturatedFat 5.9, Cholesterol 33.5, Sodium 1026.5, Carbohydrate 54.2, Fiber 10.6, Sugar 3.6, Protein 16.7
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Step 1. Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a …
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- Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water.
- Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.
- Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.
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- 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.
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