Prep: 1. Boil water for barley and another pot for green beans. 2. Drain and rinse beans. 3. Chop dill; juice and zest lemon. Make: 1. Cook barley according to instructions. 2. Blanch green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Drain and run under cold water to halt cooking. 3. Make vinaigrette by whisking together lemon juice, lemon zest, olive oil, dijon mustard, salt, pepper. 4. Toss together green beans, barley, pumpkin seeds, chickpeas, dill, and vinaigrette.
Adding 4 ounces of feta to this dish is a great way to take it up a notch!