This recipe comes from Dawn Perry via Bon Appetit. To make this gluten free, I used DeLallo gluten-free orzo. It's fantastic and this recipe is just great. My wife loved it. I loved it. I double up the recipe so I can use a full package of orzo. Personally, I think the dill is optional.
INGREDIENTS
8 oz. green beans, halved crosswise
Kosher salt
1 cup pearled, hulled, or hull-less barley
1 teaspoon olive oil
¼ cup raw sunflower seeds
1 15.5-oz. can chickpeas, rinsed
4 oz. 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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