Ingredients

• 2 cups raw, roasted, or steamed broccoli florets
• 2 cups cooked barley
• ¼ cup sunflower seeds
• ½ cup chickpeas, drained and rinsed if using canned
• ½ ounce feta
• Dressing
• 2 tablespoons olive oil
• 1 tablespoons lemon juice
• 1 teaspoon maple syrup
• 1/4 teaspoon black pepper
• 1/8 teaspoon sea salt