Chickpea, Quinoa and Feta Salad

 8 oz green beans, halved crosswise

Kosher salt

1 cup quinoa

1 sp olive oil

1/4 cup raw sunflower seeds

1 (15.5 oz) can chickpeas, rinsed

4 oz feta, crumbled

2 Tbsp chopped fresh dill

2 Tbsp fresh lemon juice

Toasted Spice Vinaigrette (recipe below)

Cook green beans in a large pot of boiling salted water until crisp-tender, about 4 minutes.  Using a slotted spoon, transfer to a bowl of ice water.

Return water to a boil, add quinoa (or barley, farro or brown rice), 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, quinoa, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.

Toasted Spice Vinaigrette:

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds

1/4 cup olive oil

2 Tbsp white wine vinegar

1 tsp Dijon mustard

Kosher salt

freshly ground pepper

Toast coriander, cumin, and fennel seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes.  Let cool, then chop.  Whisk with oil, vinegar, and mustard in a small bowl; season with salt and pepper.

Do ahead: Vinaigrette can be made 4 days ahead.  Cover and chill.