Green Bean and Chickpea Barley Salad with Spice Dressing
The warm, toasted aroma of coriander, cumin, and fennel seeds transforms this hearty grain salad into something extraordinary. Nutty barley mingles with crisp green beans and creamy chickpeas, all dressed in a vibrant spiced vinaigrette that makes every bite sing.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
4 servings
Ingredients
- 2 teaspoonscoriander seeds
- 2 teaspoonscumin seeds
- 2 teaspoonsfennel seeds
- 1/2 cupextra-virgin olive oil
- 1/4 cupwhite wine vinegar
- 2 teaspoonsDijon mustard
- Kosher salt and freshly ground black pepper
- 8 ouncesgreen beans
- 1 cupbarley
- 1 15- ounce canchickpeas (rinsed and drained)
- 4 ouncescrumbled feta cheese
- 2 tablespoonschopped fresh dill
- 2 tablespoonsfresh lemon juice
- 1/4 cuptoasted unsalted sunflower seeds
- 1/2 cupdried cranberries or raisins
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Toast the coriander, cumin, and fennel seeds in a small dry skillet over medium heat, stirring until fragrant, for about three minutes. Let the seeds cool, then grind in a mortar and pestle or spice grinder. Whisk with the oil, vinegar, and mustard in a small bowl and season with salt and pepper.
- 2
Heat a large pot of boiling water to boiling. Add the green beans ad cook until crisp-tender, about three minutes. Using a spider or slotted spoon, remove to an ice bath. Once cool, remove from the ice bath to a baking sheet lined with paper towels.
- 3
Return the pot to a boil, add the barley, and simmer (according to package directions) until chewy-tender. Drain and cool in a colander. Toss the green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and half of vinaigrette in a large bowl. Top with dried cranberries and serve with additional dressing on the side.