Barley with Fresh Fava Beans, Chickpeas, and Feta

I am back at last after a week and a half in California. The garden is suddenly brimming, and I swear all the plants grew a foot our two (or in some cases, like the potatoes, maybe more!) while we were gone.

Among the things ready on our return were fava beans, a crop we planted for the first time this year. My first exposure to them was in our CSA box when we lived in California several years ago. Fresh favas are a treat, plump, tender, and flavorful. But if you don't find any, feel free to substitute fresh peas. If you have more mature (larger) beans, taste one to see if the skin is bitter. If it is, dunk them in boiling water for a minute, then split the skin with your thumbnail and pop the beans out.

Here in Franklin County, everything in the recipe except the lemon juice, olive oil, and salt and pepper can be obtained from local growers/producers!

1 cup uncooked barley
2 1/2 cups water
2-3 Tbsp olive oil
1/2 - 1 cup finely chopped garlic scapes
1 1/2 cups fresh shelled fava beans
3 cups cooked chickpeas
1 cup crumbled feta
1 Tbsp lemon juice
1 1/2 cups chopped fresh mint
Salt and pepper to taste

Combine the barley and water in a medium saucepan. Bring to a boil, then reduce heat and simmer until tender (about 20 minutes for pearl barley, longer for hull barley).

While the barley cooks, heat a small amount of olive oil in a medium skillet (reserve the rest). Add the scapes and saute over medium heat for 2 minutes or so, then add the fava beans and saute for an additional 1-2 minutes, just until tender.

When the barley is done, combine it in a large bowl with the scapes and fava beans, then mix in the chickpeas, feta, lemon juice, remaining olive oil, mint, and salt and pepper.

This dish can be served hot, room temperature, or chilled as a salad.

Serves about four as a main dish, more as a side dish.