Summer Chickpea Salad
 

Summer Chickpea Salad

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The flavors of summer are highlighted in this salad with fresh tomato, cucumber, chickpeas and wheat berries. This salad does well being packed in a reusable container and makes a great lunch.

SERVING SIZE

2

INGREDIENTS

1 cup wheatberries

3 cups chicken or vegetable broth

2 tablespoons olive oil

1 can organic chickpeas, or 1 cup fresh shelled chickpeas

1/2 red onion, diced

1/2 lime, juiced

1/2 cup cilantro

1 cucumber, peeled

1-2 heirloom tomatoes, sliced

1/2 red onion, thinly sliced

1 tablespoon sesame oil

2 tablespoons red wine vinegar

salt & pepper to taste

 

INSTRUCTIONS

In a large saucepan, heat one tablespoon olive oil over medium heat. Saute onion until fragrant; throw in wheat berries. Stir to coat the wheat berries in the oil. Pour in broth or water and bring to a boil. Stir in cilantro and lime juice. Once boiling, cover and turn heat to low. Cook for 45-60 minutes, or until wheat berries are beginning to soften.

Meanwhile, slice cucumber and onion. Place in a bowl and put remaining tablespoon olive oil, sesame oil and red wine vinegar. Season with salt and pepper.

If you're using fresh chickpeas you can eat them raw, or steam them for a few minutes in a pan fitted with a steamer. Otherwise, drain your can of chickpeas into a colander, then rinse.

To assemble: Spoon wheat berries onto a plate. Garnish with cilantro. Place tomato slices and cucumber slices on the plate next to the wheat berries. Spoon the chickpeas on the plate. Season with salt and pepper.

Store leftovers in a reusable container and bring it for a healthy lunch!

  PRINT VERSION

vegetable plate

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