Green Bean Barley Salad

with Chickpeas, Fennel and an Orange Vinaigrette

30 min

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What We'll Send

Dijon Mustard
Walnuts
Walnut Oil
Sherry Vinegar
Orange
Dill Fresh
Fennel
Pot Barley
Red Onion Diced 1/4"
Green Beans
Canned Chickpeas
Seed Blend
Coriander Seed, Cumin Seeds, Ground Fennel Seed
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains sulphites, mustard, tree nut, and gluten.

Nutrition
Calories 709
Fat 43g
Protein 23g
Carbohydrates 84g

What You'll Need

Cooking Directions

1

Cook Barley

Rinse and drain barley in a fine mesh sieve. Add barley and 2 cups (4 cups for 4 servings) water to a small pot over high heat. Bring to a boil and reduce heat to a simmer. Cover with a lid and cook for 25-28 minutes, or until tender but slightly chewy. When barley is cooked, drain and rinse under cold water until chilled. Meanwhile in a separate large pot, add 1 ½ litres (3 litres for 4 servings) salted water and bring to a boil. 

2

Toast Walnuts + Seed Blend

Coarsely chop walnuts. Add to a small skillet. Toast over medium heat for about 3-4 minutes, or until fragrant and golden. When walnuts are toasted, remove from skillet and set aside. Wipe skillet with paper towel carefully and add seed blend. Toast seed blend for about 2 minutes, until fragrant and seeds begin to pop. Remove from skillet and set aside. 

3

Prepare Ingredients 

Wash green beans, dill, and orange. Trim ends from green beans and cut in half. Pick and chop dill. Zest and cut orange in half. Rinse and drain chickpeas in a fine mesh sieve. Set aside in a small bowl.

4

Cook Green Beans

When large pot of water is boiling, add green beans. Cook for about 2 minutes, or until bright green and tender. Drain, rinse under cold water until chilled, and drain again. 

5

Prepare Dressing

Chop toasted seeds finely. In a large mixing bowl, add toasted seeds, orange zest and juice, dill, sherry vinegar, dijon mustard, walnut oil, and 1 tbsp. (2 tbsp. for 4 servings) oil. Whisk together. Add salt and pepper to taste. Stir in chickpeas.

6

Assemble Salad

Add chilled barley from Step 1 to large mixing bowl along with red onion, fennel, and green beans. Mix well. Season to taste with salt and pepper.

7

Serve

Divide barley salad into large serving bowls. Top with toasted walnuts. Enjoy!

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