Green Bean and Chickpea Barley Salad with Spice Dressing

Ingredients

Instructions

1. 1

   Toast the coriander, cumin, and fennel seeds in a small dry skillet over medium heat, stirring until fragrant, for about three minutes. Let the seeds cool, then grind in a mortar and pestle or spice grinder. Whisk with the oil, vinegar, and mustard in a small bowl and season with salt and pepper.

2. 2

   Heat a large pot of boiling water to boiling. Add the green beans ad cook until crisp-tender, about three minutes. Using a spider or slotted spoon, remove to an ice bath. Once cool, remove from the ice bath to a baking sheet lined with paper towels.

3. 3

   Return the pot to a boil, add the barley, and simmer (according to package directions) until chewy-tender. Drain and cool in a colander. Toss the green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and half of vinaigrette in a large bowl. Top with dried cranberries and serve with additional dressing on the side.