Lemony Chickpea and Herb Wheat Berry Salad Recipe
In this Lemony Chickpea and Herb Wheat Berry Salad Recipe, the chewy texture and slightly nutty flavor of wheat berries is accented with tangy lemon, rich olive oil, and zippy herbs. Chickpeas bump up the protein and make it a filling, nutritious lunch or side dish.
Servings 4 servings
Calories 365kcal
Ingredients
- 1 cup wheat berries
- 1 teaspoon coarse kosher salt divided
- 4 cups water
- 1 cup cooked chickpeas rinsed and drained (or use canned chickpeas)
- 1 bunch scallions white and green parts, thinly sliced (about 6 medium scallions)
- 1/2 bunch fresh parsley leaves minced
- 3 tablespoons fresh lemon juice
- 4 tablespoons olive oil
- 1/4 teaspoon black pepper
Instructions
- 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.
- Combine the wheat berries and all other ingredients (including the remaining 1/2 teaspoon salt) in a large bowl.
- Serve or refrigerate until using (this salad is even better the next day!).
Notes
- Storage: You can make this salad up to 4 days ahead and store it in an airtight container in the fridge.
Nutrition
Calories: 365kcal | Carbohydrates: 49g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Sodium: 601mg | Potassium: 189mg | Fiber: 10g | Sugar: 2g | Vitamin A: 672IU | Vitamin C: 15mg | Calcium: 65mg | Iron: 3mg