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Picture of Chickpea and Barley Salad with Feta and Lemon
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2541 kcal 127 %
  • Fat 132 g 203 %
  • Saturated 30 g 148 %
  • Carbs 286 g 95 %
  • Fiber 77 g 309 %
  • Protein 80 g 160 %
  • Cholesterol 101 mg 34 %
  • Sodium 3356 mg 140 %
  • Calcium 1053 mg 105 %
  • Magnesium 514 mg 122 %
  • Potassium 2718 mg 58 %
  • Iron 19 mg 105 %
  • Zinc 12 mg 112 %
  • Phosphorus 1438 mg 205 %
  • Vitamin A 327 µg 36 %
  • Vitamin C 149 mg 165 %
  • Thiamin (B1) 2 mg 160 %
  • Riboflavin (B2) 2 mg 159 %
  • Niacin (B3) 14 mg 86 %
  • Vitamin B6 2 mg 181 %
  • Folate equivalent (total) 451 µg 113 %
  • Vitamin B12 2 µg 80 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 18 mg 117 %
  • Vitamin K 277 µg 231 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Chickpea and Barley Salad with Feta and Lemon

Ingredients

  • 1 cup pearl barley, uncooked
  • 1 pound fresh green beans, washed, trimmed, and cut into 2" pieces
  • (1) 15 ounce can chickpeas, rinsed and drained
  • 4 ounce container crumbled feta
  • ½ cup chopped fresh dill
  • juice of 2 lemons
  • ⅓ - ½ cup extra virgin olive oil*
  • salt and pepper, to taste

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