Chickpea, Barley, and Feta Salad

Ingredients

• Vinaigrette
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1/4 cup olive oil
• 2 Tbl white wine vinegar
• 1 tsp Dijon mustard
• kosher salt
• ground pepper
• Salad
• 8 oz green beans, 2" pieces
• kosher salt
• 1 cup barley (sub quinoa/black rice)
• 1 tsp olive oil
• 1/4 cup raw sunflower seeds
• 1 can chickpeas, rinsed
• 4 oz feta, crumbled
• 2 Tbl chopped dill
• 2 Tbl lemon juice

Directions

1. Vinaigrette
2. Toast coriander, cumin, and fennel seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes. Let cool, then chop.
3. Whisk with oil, vinegar, and mustard in a small bowl. Season with salt and pepper.
4. Cover and chill. Vinaigrette can be made 4 days ahead.
5. Salad
6. 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.
7. Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.
8. Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.
9. Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.