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Lemony Chickpea and Herb Wheat Berry Salad
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Description
This salad is vegan and completely wonderful as-is, but if you happen to have a bit of crumbled feta or goat cheese in the fridge and want to add a sprinkle, your secret will be safe with me.
Ingredients
- 1 cup Wheat Berries
- 1 teaspoon Coarse Salt, Divided
- 4 cups Water
- 1 cup Cooked Chickpeas, Rinsed And Rained
- 1 bunch Scallions, White And Green Parts, Thinly Sliced
- ½ bunches Fresh Parsley Leaves, Minced
- 3 Tablespoons Tablespoons Fresh Lemon Juice (adjust To Taste)
- 4 Tablespoons Olive Oil
- ¼ teaspoons Black Pepper
Preparation
1. Add the wheat berries, 1/2 teaspoon salt, and water to a medium pot. Bring up to a boil, then cover the pot, turn the heat down to low, and cook until the wheat berries are tender, about 1 hour, stirring occasionally. Drain, rinse under cold running water, and drain again.
2. Combine the wheat berries and all other ingredients (including the remaining 1/2 teaspoon salt) in a large bowl. Refrigerate until serving (this salad is even better the next day!).
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