Rinse and drain barley in a fine mesh sieve. Add barley and 2 cups (4 cups for 4 servings) water to a small pot over high heat. Bring to a boil and reduce heat to a simmer. Cover with a lid and cook for 25-28 minutes, or until tender but slightly chewy. When barley is cooked, drain and rinse under cold water until chilled. Meanwhile in a separate large pot, add 1 ½ litres (3 litres for 4 servings) salted water and bring to a boil.
Toast Walnuts + Seed Blend
Coarsely chop walnuts. Add to a small skillet. Toast over medium heat for about 3-4 minutes, or until fragrant and golden. When walnuts are toasted, remove from skillet and set aside. Wipe skillet with paper towel carefully and add seed blend. Toast seed blend for about 2 minutes, until fragrant and seeds begin to pop. Remove from skillet and set aside.
Wash green beans, dill, and orange. Trim ends from green beans and cut in half. Pick and chop dill. Zest and cut orange in half. Rinse and drain chickpeas in a fine mesh sieve. Set aside in a small bowl.
Cook Green Beans
When large pot of water is boiling, add green beans. Cook for about 2 minutes, or until bright green and tender. Drain, rinse under cold water until chilled, and drain again.
Chop toasted seeds finely. In a large mixing bowl, add toasted seeds, orange zest and juice, dill, sherry vinegar, dijon mustard, walnut oil, and 1 tbsp. (2 tbsp. for 4 servings) oil. Whisk together. Add salt and pepper to taste. Stir in chickpeas.
Add chilled barley from Step 1 to large mixing bowl along with red onion, fennel, and green beans. Mix well. Season to taste with salt and pepper.
Divide barley salad into large serving bowls. Top with toasted walnuts. Enjoy!