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.
