Wheatberry Salad
From Katie Lee's 'The Comfort Table'. Wheatberries are a whole grain and therefore high in fiber. I love their nutty flavor combined with the tart Granny Smith apples and cranberries. The chickpeas and pecans add some protein, too! This salad, along with the Avocado, Radish, & Grape Quinoa Salad (also listed in the salad section) are a lunchtime favorite for me. I make up a batch of either and I'm set for lunch for the next several days. So healthy and delicious!
1 1/2 CUPS WHEATBERRIES (I use Bulgur Wheat by Bob's Red Mill, from the health food section of the grocery store)
4 CUPS WATER (if using the bulgur wheat listed above you only need 3 cups of water)
1 TEASPOON KOSHER SALT
ONE 14-0UNCE CAN CHICKPEAS, DRAINED AND RINSED
1 GRANNY SMITH APPLE, CORED AND DICED
1/3 CUP DRIED CRANBERRIES
1/3 CUP CHOPPED PECANS
1 CUP OF SEEDLESS RED GRAPES, CUT IN HALF (not in the original recipe, but I love them here)
2 TABLESPOONS MINCED CHIVES
1/4 CUP EXTRA VIRGIN OLIVE OIL
2 TABLESPOONS FRESH LEMON JUICE
1 TEASPOON KOSHER SALT
1/4 TEASPOON FRESHLY GROUND BLACK PEPPER
Combine the wheatberries, water, and 1 teaspoon salt in a medium saucepan. Bring to a boil. Reduce the heat to a simmer and partially cover. Cook 1 hour (if using the bulgur wheat listed above then cooking time is only 12 minutes), until tender. Drain and let cool.
In a large bowl, combine cooked wheatberries with the chickpeas, apple, cranberries, pecans, chives, olive oil, lemon juice, salt, and pepper. Toss to combine.
6 SERVINGS (ABOUT 7 CUPS)
PREP TIME: 15 MINUTES
INACTIVE PREP TIME: 30 MINUTES TO COOL THE WHEATBERRIES (or just stick in fridge for 10 minutes)
COOK TIME: 1 HOUR (only 12 minutes if using bulgur wheat)