Chickpea, Barley, and Feta Salad

I thought this salad was excellent! The flavor combination is interesting and rich. I didn't have barley, so I substituted faro and found the nuttiness of the faro to complement the other flavors well. As others suggested, I increased the beans and decresed the grains. The vinaigrette was delicious.

• Anonymous

• Summit, NJ

• 8/24/2022

I’ve made this multiple times and it’s tastes better each time. I make it as listed just add 12 ounces of beans to increase vegetable in recipe. I use a lemon vinaigrette with Dijon mustard, I’m not sure if the rest of the family would like the vinaigrette listed.

• Anonymous

• Pittsburgh

• 3/27/2022

I've made this three times now. The first time I threw in asparagus with the beans, because I figured it would probably work and... it didn't. Don't put in asparagus. The second time was just after Christmas, and I had leftover beetroot in the fridge. I chucked that in, and the beetroot takes this salad from great to AWESOME. Also I've never bothered with the lemon juice, because I can't be bothered to squeeze a lemon. So, basically: a great recipe, still great without lemon, add beetroot (pressure) cooked with thyme and bay leaves and pepper and balsamic and olive oil to make one of the best salads I've ever had.

• The Eel of Eye

• Australia

• 1/6/2021

Delicious and filling. Definitely follow others suggestions re barley and green beans.

• sally.ian8146

• Devon, England

• 1/25/2020

我们喜欢这个! !在阅读评论,我加大了green beans to about 12 oz and cut down on the grain (I used farro) to 3/4 cup before cooking. Seemed about the right balance to me. There are only two of us, so we stretched this over 3 nights. I didn't dress it in the salad bowl, and on the first night, I served it with a greek yogurt/lemon juice/cilantro dressing on the side. Second night, I made the toasted spice vinaigrette recipe linked. Both were good, my husband preferred the vinaigrette (it is very good dressing recipe!) so that was the dressing for the third night also. I will absolutely make this again.

• krf

• Bellevue, WA

• 1/10/2019

Wow this is so good! I backed off the amount of oil and cheese and it was every bit as good. Doubled the veggies by including broccoli for a hearty meal.

• rvburke1

• Houston, TX

• 9/22/2018

There is just too much untamed tanginess here: feta, lemon, and a very vinegary vinaigrette. As others have pointed out, the fennel was overwhelming, and there was too much barley for the veggies. There are way more lovely barley salads out there!

• ffran

• VT

• 3/7/2017

This combination of flavors did not work for me. There is so much going on that I can't put my finger on which component(s) I did not like, but I'm guessing it might be better if it had fewer ingredients with so much presence.

• carda

• 1/25/2017

Great salad and dressing. Loved it. It was very good leftover the second day too.

• Anonymous

• Alexandria, VA

• 6/3/2016

Delicious. I would cut down or eliminate the fennel in the dressing otherwise a keeper.

• jacqualin

• Crozet, VA

• 6/3/2016

WOW!!!!!! I have made this dish every week for 16 weeks running! A go-to dish with my wife. I add some roasted chicken and feta and serve it warm. Use lots of dill and lemon. Add extra toasted sunflower seeds and Boom!!!!!

• drted

• AlkaSlim in Rogers, AR

• 5/24/2016

//m.fonts4kids.com/recipes/food/views/toasted-spice-vinaigrette-51238340 Link to toasted spice vinaigrette

• jlscully88

• Concord, MA

• 8/30/2015

It was good, but I didn't understand the green beans or dill. The vinaigrette was wonderful. Doubled the recipe for a BBQ and served served onto of a bed of arugula for color.

• lstein

• Swarthmore

• 7/12/2015

The toasted spice vinaigrette recipe does not appear here. Does anybody have it??

• dakino

• Mexico

• 7/1/2015

Delicious. Barley is my new favorite salad grain-- it has texture and creaminess reminiscent of a risotto. I used a homemade lebneh yogurt dressing instead of the herb vinaigrette because I am not a fennel seed fan, but otherwise I followed the recipe and loved it.

• Tenthmusestudios

• San Diego, CA

• 5/22/2015