Fava Bean Salad with Feta and Avocado

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This easy fava bean salad is fresh, zesty and it takes only a few delicious ingredients. It makes a delicious, filling make-ahead lunch, perfect for meal prep!

Top view of a white plate full of fava bean salad and feta.

Honestly, I think the poor fava beans have been largely neglected because of their weird looking. Although they’re very versatile and packed with nutrients, fava beans are often overlooked in favor of the most popular chickpeas.

But they taste delicious and work beautifully with barley, tangy feta, fresh mint, and a zesty lemon avocado dressing.

Added bonus? You don’t have to shell and release all those fresh broad beans from those lumpy shells when you can go for frozen fava beans. Frozen fava beans are convenient, budget-friendly and you can happily enjoy these bright and green jewels all year round, exactly like frozen peas!

List of the ingredients

  • Fava beans
  • Barley
  • Feta cheese
  • Avocado
  • Mint leaves or mint pesto
  • Lemon juice
  • Extra virgin olive oil
  • Salt & pepper
Half avocado, two lemon halves and mint leaves on a wooden chopping board.

Fava beans are also an excellent source of protein, low on fat, and rich in fiber which prevents constipation and reduces the appetite.

While barley is a versatile whole grain and makes this fava bean salad healthier and more nutritious. 

Fava bean salad on a glass bowl with a spoon fulled of avocado dressing. Oil, feta and a chopping board on the background.

Recipe notes & tips

Fava bean salad ingredients

Fava beans are great with pecorino cheese, this is a traditional Italian pairing, but feta cheese comes in handy easier than pecorino and adds that tangy and salty flavor which works perfectly with fava beans.

Avocado, mint, and lemon dressing liven up this fava bean salad making a refreshing and zesty feast.

You can substitute barley with spelt, quinoa, brown rice, whatever grains you’ve got in your cupboard.

How long does it keep?

It keeps well in the fridge for 2 days and it’s perfect for a packed lunch too.

MORE QUICK SALADS?

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Print Recipe
4.50 from 2 votes

FAVA BEAN SALAD WITH FETA AND AVOCADO

This is a quick and refreshing fava bean salad with grains, feta and a creamy avocado dressing, rich yet light and loaded with flavor and textures. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salad
Cuisine: Mediterranean, vegetarian
Keyword: fava bean salad
Servings: 4
Author: Katia

Ingredients

  • 1 cup (200gr) pearl barley, uncooked
  • 3 cup (350gr) frozen fava beans
  • 1/2 cup Feta cheese, crumbled
  • 1 avocado
  • 3 Tbs Mint pesto or chopped mint leaves
  • 2 Lemon, juice
  • 3 Tbs Extra virgin olive oil
  • salt and pepper, to taste

Instructions

  • Add 1 tsp of salt to 4 cups of water and bring to a boil
  • Add barley, reduce the heat to a medium simmer, and cook according to package direction.
  • In order to cook all in one pot, add fava beans when the barley is nearly done. Keep in mind that frozen fava beans are usually cooked in about 5 minutes.
  • NOTE: Adding frozen beans to the pot will stop water from simmering for a few minutes. 
  • When barley and fava beans are cooked, drain and rinse them under cold water in a colander.
  • Drain and put them in a salad bowl.
  • Make the avocado dressing blending 1 avocado with 1 Tbs of olive oil, 1 Tbs of water, the juice of 2 lemons and a good pinch of salt. 
  • Add the avocado dressing and the rest of extra virgin olive oil to the salad.
    Mix well, taste and season with salt and black pepper according to your taste. 
  • Add shredded mint leaves or mint pesto and some crumbled feta, toss and enjoy it.

Notes

  • Refrigerate up to 2 days.
  • The amount stated in the recipe is actually for 4 small portions. Double the amount if you need 4 big portions.

3 Comments

  1. Shira Kurz says:

    4 stars
    I would add a tiny crunch, but otherwise a really practical and great salad

    1. That’s great! Thanks so much for your feedback, Shira!

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