A hearty grain salad where boiled whole wheat kernels meet chickpeas, tomato, and fresh herbs. Lightly tossed with olive oil and lemon, this recipe also makes a filling meal on its own for everyday tables.
Boil the pre-soaked wheat grains in plenty of water over medium heat until the grains are soft but still slightly crunchy; drain and let cool slightly.
Dice the tomato, cucumber, and green onion into small cubes and set aside with the parsley in a large bowl.
Mix the slightly cooled wheat grains with the boiled chickpeas and the diced vegetables; combine one final time with olive oil, lemon juice, salt, and black pepper and serve.
Important: Soaking the wheat grains in water for at least 2 hours before boiling shortens the cooking time and softens them more evenly. Note: Add the tomatoes last — if mixed in too early they release water and make the salad watery. Allergen: contains wheat (gluten).
If you add a pinch of salt to the water while boiling the wheat grains, the flavor penetrates deeper; mixing them with olive oil while still warm after draining locks in the flavor.
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