Chickpea, Barley, and Feta Salad
['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']
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.
Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.
Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.
Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.
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