Chickpea, Barley, and Feta Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/dawn-perry
Barley has nice heft and chew, but don't feel limited–use cooked farro, quinoa, or brown rice if you prefer.
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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