Fragrant Garbanzo Salad
Prep time:
10 minutes
Cooking time:
40 minutes
Yields:
4 people
Ingredients:
8 oz. green beans, halved crosswise
1 cup brown rice (you may also use barley, quinoa, pasta, etc)
¼ cup raw sunflower seeds
1 15.5-oz. can chickpeas, rinsed
2 oz. feta, crumbled (you can omit this, the dish is flavorful enough on its own, but the feta does add a nice richness)
2 tablespoons chopped fresh dill (fresh is the only way to go with dill!)
2 tablespoons fresh lemon juice
1 teaspoon olive oil
Salt
Pepper
Toasted Spice Vinaigrette*
Prep time:
10 minutes
Cooking time:
40 minutes
Yields:
4 people
Ingredients:
8 oz. green beans, halved crosswise
1 cup brown rice (you may also use barley, quinoa, pasta, etc)
¼ cup raw sunflower seeds
1 15.5-oz. can chickpeas, rinsed
2 oz. feta, crumbled (you can omit this, the dish is flavorful enough on its own, but the feta does add a nice richness)
2 tablespoons chopped fresh dill (fresh is the only way to go with dill!)
2 tablespoons fresh lemon juice
1 teaspoon olive oil
Salt
Pepper
Toasted Spice Vinaigrette*
Directions:
Cut and trim your green beans. Bring a large pot of boiling salted water to a boil and cook until crisp-tender, about 3 minutes. If reusing the cook water for your grain, use a slotted spoon to remove from pot and place in a bowl of cold water. Set aside. If using a rice cooker or separate pot, simply drain and rinse.
Use the same pot of water to cook your grain or use a rice cooker (my preferred method, as it never fails and produces perfectly cooked rice every time). Once tender, let your grain 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.
Cut and trim your green beans. Bring a large pot of boiling salted water to a boil and cook until crisp-tender, about 3 minutes. If reusing the cook water for your grain, use a slotted spoon to remove from pot and place in a bowl of cold water. Set aside. If using a rice cooker or separate pot, simply drain and rinse.
Use the same pot of water to cook your grain or use a rice cooker (my preferred method, as it never fails and produces perfectly cooked rice every time). Once tender, let your grain 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.
Notes:
*You can find the recipe for the vinaigrette here. I highly recommend being fancy and taking the extra step of using whole seeds, as it really adds to the flavor and depth of this dish! It is also really fun to add to your spice library, making your kitchen a little more special.
Feel free to prepare this a day in advance; the flavors really come together in the refrigerator.
I love this so much I have made it twice in the past two weeks! And thinking it is time to make it once again.
Credit:
http://www.bonappetit.com/recipe/chickpea-barley-and-feta-salad
*You can find the recipe for the vinaigrette here. I highly recommend being fancy and taking the extra step of using whole seeds, as it really adds to the flavor and depth of this dish! It is also really fun to add to your spice library, making your kitchen a little more special.
Feel free to prepare this a day in advance; the flavors really come together in the refrigerator.
I love this so much I have made it twice in the past two weeks! And thinking it is time to make it once again.
Credit:
http://www.bonappetit.com/recipe/chickpea-barley-and-feta-salad
