With ingredients such as cherry tomatoes and zucchini, salad just tastes like summer to me. Maybe I am jumping the gun a little but when you can get fresh produce like this from your farmers market, I say just enjoy it.
One great thing about wheatberries is that they don't change their texture. Even the next day for lunch, the wheatberries tasted exactly the same as before. I tweaked the recipe based on what I had on hand and it turned out really well (substituting cherry tomatoes for regular, chopped zucchini for cucumber, a little basil instead of a lot of parsley) so feel free to play around with what you have on hand.
This wheatberry and chickpea salad makes for an incredibly healthy and satisfying side dish! I served this alongside this steak and blue cheese salad which went really well together. But it is hearty enough to stand on its own -- I had this as on top of mixed greens the next day for lunch.
Wheatberry & Chickpea Salad
Taken from: Oh She Glows
- 1/2 cup dry wheat berries, cooked and drained (I think cooked it
- 1 cup cooked chickpeas (feel free to use other cooked beans isntead)
- 1 English cucumber, diced (I substituted zucchini instead)
- 1 red pepper, diced
- 1 large tomato, diced (I used about 1/2 pint of cherry tomatoes, quartered)
- 2 large garlic cloves, minced
- 1 cup fresh parsley, diced with large stems removed (I used about 1/8 cup of fresh chopped basil)
- 4 green onions, diced (or use red onion instead)
- Kosher salt + pepper, to taste
- 2-4 tbsp extra virgin olive oil, to taste (I used 2 tbsp)
- 2 tbsp balsamic vinegar
- 1 tsp hot mustard (I used regular)
- 1 tbsp Tamari
- 2 tbsp fresh lemon juice
- Rinse the wheatberries. Place wheatberries in medium sized pot and cover in 3 inches of water. Bring to a boil and then reduce heat to medium and simmer for 1 hour. Drain and cool. (This can be done up to 2 days ahead of time.)
- Once the wheatberries are cooked, mix the diced vegetables (cucumber/zucchini, red pepper, tomato, minced garlic, parsley/basil, green onions/red onion) into the wheatberries. Add in cooked and drained beans and stir.
- In a small bowl whisk together the dressing ingredients (olive oil, balsamic vinegar, mustard, Tamari, fresh lemon juice). Set aside.
- Add the dressing before serving and stir well. Season with kosher salt and freshly ground black pepper to taste. Garnish with additional fresh herbs if desired.