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Cook the barley: Cook the hulless barley according to the package directions until tender but still pleasantly chewy. Drain any excess liquid if needed and let cool.
Assemble the salad: In a large bowl, combine the cooled barley, well-drained peas, white beans, parsley, mint, basil, pomegranate arils, pumpkin seeds, and lemon zest.
Make the dressing: Add the artichoke hearts, silken tofu, lemon juice, garlic, nutritional yeast, white miso, smoked paprika, and chili powder to a blender. Blend until smooth and creamy, adding 1–3 tablespoons of water as needed to reach your desired consistency. Season with salt and pepper, and more lemon juice as needed.
Dress the salad: Add the dressing gradually, tossing gently until the salad is coated to your liking. You may not need all of the dressing.
Serve: Enjoy immediately, or refrigerate for 20–30 minutes to allow the flavors to meld before serving. (For the best crunch, stir in the pumpkin seeds just before serving, especially if making the salad ahead.)