Tonight, we had a little taste of summer in the dead of winter: Teriyaki pork steaks (broiled in the oven instead of grilled) and a healthful, tasty salad of barley, chickpeas, sugar snap peas, and sunflower seeds, with fresh dill, little nuggets of tangy goat cheese, and a spiced vinaigrette. DELISH, and by itself, it would make a perfectly hearty lunch or vegetarian entree in the warmer months. If you don't have barley, you can use farro, quinoa, or even brown rice. I also chose to swap out sugar snap peas for green beans and goat cheese for the feta, and I added a few cloves of minced garlic, because it seemed wrong not to. So go crazy and have fun with it!
Chickpea, Barley, and Feta Salad
8 oz. green beans, halved crosswise (I used 12 oz. of frozen sugar snap peas steamed in the microwave)
2-4 cloves garlic, peeled and minced, optional
Cook green beans in a large pot of boiling salted water until crisp-tender, about three 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, garlic (if using), and toasted spice vinaigrette (recipe follows) in a large bowl.
(Source: Bon Appetit)
1 teaspoon coriander seeds
Do Ahead: Vinaigrette can be made four days ahead. Cover and chill.