Chickpea, Barley and Feta salad.

Barley has nice heft and chew, but don't feel limited–use cooked quinoa or brown rice if you prefer.

Ingredients-

Makes 4 servings

• 1 cup chickpeas, soaked and boiled

• Kosher salt/pink salt

• 1 cup pearled, hulled, or hull-less barley

• 1 teaspoon olive oil

• 1/4 cup raw sunflower seeds

• 4 ounces feta, crumbled

• 2 tablespoons chopped fresh dill

• 2 tablespoons fresh lemon juice

• 1 cup green beans

Toasted Spice Vinaigrette

Step 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.

Step 2 Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.

Step 3 Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.

Step 4 Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.