Chickpea, Farro and Feta Salad with a Toasted Spice Vinaigrette

Today we woke to sunny skies. The morning started out with a brisk walk into town. Along the way on we spotted an American bald eagle. The eagle looked so majestic perched at the top of the pine. We could not tell if this was a male or female as they look very much alike. After a little research it was noted that the females are supposed to be 25% larger with similar plumage and color. A park ranger told me once that eagles are very opportunistic creatures and are known for stealing food from other birds.

We walked over this bridge to cross the Yachats river which flows out to the ocean. In the afternoons depending on the tides there will be people fishing off the point perched on rocks along the shore. Sometimes early in the day we will see an egret or two, but today there is none.

Now for this fresh summer salad. The main ingredients are chickpeas, barley and feta cheese with a sprinkling of sunflower seeds. The vinaigrette is made first by toasting spices in a dry skillet until fragrant. The base of this dressing is comprised of coriander, cumin and fennel seeds. After the spices cool, whisk with a touch of Dijon mustard and olive oil. The end result is a delicious vinaigrette that is not only great on salads but wonderful on grilled meats and produce too.

This recipe has been slightly adapted from the July edition of Bon Appetit magazine.

Ingredients:

For toasted spice vinaigrette:

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/4 cup extra virgin olive oil
2 tablespoons balsamic white wine
1 teaspoon Dijon mustard
Salt and pepper

For the salad:

8-ounces green beans (cleaned, trim and then cut in half)
1/2 cup farro (cooked according to package directions, I used quick cooking)(recipe used barley)
1 teaspoon extra virgin olive oil
1/4 cup sunflower seeds (toasted)
1 15-5-ounce can chickpeas (drained and rinsed)
4-ounces feta (crumbled)
2 tablespoons fresh dill (chopped)
2 tablespoons fresh lemon juice

To prepare:

Start with the vinaigrette; add coriander, cumin and fennel seeds to a small dry skillet (no oil or butter), over medium heat, tossing until fragrant, about 3 minutes, (I used a wooden spatula). Let cool. In a small bowl; whisk spices together with the oil, vinegar and mustard. Taste, season with salt and pepper. Set aside.

Add green beans to a large pot of salted, boiling water. Cook about 3 minutes, check beans, they should be done. You want them crisp-tender, so they have a slight light crunch. Remove from heat and plunge beans into a bowl of ice and water.

Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice and vinaigrette into a large bowl. Stir gently to combine. Enjoy!