I've had my eye on this recipe since January when I saw it on Oh She Glows. I've never cooked with wheat berries before, but based on my love of couscous, quinoa, and good old brown rice, I knew this would be another favorite. I used Bob's Red Mill Organic Hard White Wheat Berries and I am happy to report they were very easy to cook. I sort of want to go to the Red Mill and meet Bob. He looks kindly.
Wheat Berry and Chickpea Salad
based on Oh She Glows and Bob's Red Mill
1 cup dried wheat berries
1-2 cups cooked chickpeas, or one can
1/2 red bell pepper, chopped
1/2 large English cucumber, chopped
2 cups chopped tomatoes (I used a couple handfuls of grape tomatoes)
4 green onions, sliced
goat cheese, crumbled, for garnish (omit this to keep it vegan)
1 tsp mustard
2 tsp tamari or soy sauce
1-2 cloves garlic, grated or chopped very finely
3 Tbs balsamic vinegar
3 Tbs olive oil
2 Tbs lemon juice (about half a lemon)
Cook wheat berries according to the package directions. I soaked them overnight in cold water. In the morning, I drained and rinsed the berries, covered with a couple inches of fresh water, brought to a boil, and then reduced and simmered for an hour. They will be very chewy when ready.
Chop all veggies and combine in a big bowl with the wheat berries and chickpeas.
In a small bowl, combine ingredients for the dressing and whisk to combine.
Pour dressing over salad and mix well. I made this a few hours before eating, letting it sit gives the flavors a chance to blend.
Serve over a bed of greens and garnish with crumbled goat cheese.
If you omit the goat cheese, this would make a very good pot luck or picnic dish, because it can stand a few hours out of the refrigerator.