½ cup uncooked pearl barley {just over 1 cup cooked}
4 cups loosely packed kale; washed, stems removed, and cut into small ribbons
⅓ cup crumbled feta
1 cup chickpeas
1 avocado, cubed {leave out until just before serving}
2-3 tablespoons sunflower seeds
2 tbsp red onion, finely diced
2 tbsp olive oil
2 tbsp white wine vinegar
1 tsp fresh lemon juice
½ tsp lemon zest
2 tsp honey