Ingredients

• 8 ounces green beans, halved crosswise
• Kosher salt
• 1 cup pearled, hulled, or hull-less barley
• 1 teaspoon olive oil
• 1/4 cup raw sunflower seeds
• 1 15.5-ounce can chickpeas, rinsed
• 4 ounces feta, crumbled
• 2 tablespoons chopped fresh dill
• 2 tablespoons fresh lemon juice
• Toasted Spice Vinaigrette

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Instructions

1. Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water.
2. Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.
3. Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.
4. Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.