This hearty grain salad combines boiled whole wheat berries with chickpeas, tomatoes and fresh herbs. Lightly dressed with olive oil and lemon, it makes a satisfying meal on its own.
Boil the soaked wheat berries in plenty of water over medium heat until tender but still slightly chewy. Drain and let cool to lukewarm.
Dice the tomatoes, cucumber and green onion. Place them in a large bowl with the parsley.
Mix the lukewarm wheat berries with the cooked chickpeas and chopped vegetables. Toss once more with the olive oil, lemon juice, salt and black pepper, then serve.
Important: soak the wheat berries in water for at least 2 hours before boiling to shorten the cooking time and help them soften evenly. Add the tomatoes last; if mixed in earlier, they may release their juices and make the salad watery. Allergen: contains wheat (gluten).
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
