Don’t feel constrained to use only barley in this recipe. Any hardy cooked grain will be a winning substitute. Try wheat berries, farro, or brown rice.
8 oz. green beans, halved crosswise
1 cup pearled, hulled, or hull-less barley
1 teaspoon olive oil
¼ cup raw sunflower seeds (optional)
1 – 15.5 oz can chickpeas, rinsed and drained
4 oz. feta, crumbled
2 Tablespoon fresh dill, chopped
2 Tablespoon fresh lemon juice
1 recipe Toasted Spice Vinaigrette (link to the recipe)
Cook green beans in a large pot of boiling salted water until crisp tender, about 3 minutes. Using a slotted spoon transfer to a bowl of ice water.
Return water to a boil, add barley (or other grain of choice) and simmer until tender (refer to packaging for timing); drain.
Toss in green beans, barley, chickpeas, feta, dill, lemon juice and vinaigrette in a large bowl.