Tuesday, July 11, 2017

Wheatberry Chickpea Salad

Yield: 4 servings (side)

1 cup dry wheatberries
1 can chickpeas, drained and rinsed
1 cucumber, deseeded and diced
1 yellow pepper, diced
1 cup cherry tomatoes, halved
1/4 cup parsley, finely chopped
2 green onions, finely sliced
1 tbsp olive oil
salt and pepper

1. In a medium pot, place wheatberries in 4 cups of water. Bring to a boil, then reduce heat to low and simmer for one hour. Drain and cool.
2. Once wheatberries are cool, in a large bowl, mix wheatberries together the remaining ingredients, Stir to combine.
3. Serve with balsamic tamari dressing.


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