Chickpea, Barley, and Feta Salad - PCOS-Friendly Recipe
This Chickpea, Barley, and Feta Salad is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 8 ounces green beans, halved crosswise
- Kosher salt
- 1 cup pearled, hulled, or hull-less barley
- 1 teaspoon olive oil
- 1/4 cup raw sunflower seeds
- 1 15.5-ounce can chickpeas, rinsed
- 4 ounces feta, crumbled
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice
- Toasted Spice Vinaigrette
Instructions
- 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.
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Frequently Asked Questions
Yes, this Chickpea, Barley, and Feta Salad recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
Each recipe you add to your rotation makes PCOS management easier. Variety keeps you from getting bored and quitting.
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