This is the perfect all-season salad, created using similar ingredients to our classic Epic Wheat Berry Chickpea Salad. Inspired by our friends at Whole Foods Market, you'll love the combination of nutritious greens, grains, nuts, and fruit.
Purchase our GRAIN Kabuli Chickpeas for this recipe here.
Harvest Wheat Berry Chickpea Salad:
1 cup dry GRAIN Wheat Berries
4 cups water
2 tbsp apple cider vinegar
2 cups cooked GRAIN Kabuli Chickpeas
1 cup dried cranberries
1 cup toasted slivered Almonds
1 granny Smith apple, chopped
1 cup feta cheese, cubed small
3 cups chopped kale (curly or lacinato)
1/4 cup olive oil
1/4 cup white wine vinegar
1 shallot, minced finely
1 tbsp dijon mustard
1 tbsp sugar
1 tsp salt
First put up the wheat berries to cook with 4 cups water, and the apple cider vinegar. Bring to a boil, and turn heat to medium high. Simmer (covered) for 45-60 minutes until round and plumping. The vinegar helps to soften the wheat so don't skip this step. If time allows, once the wheat berries have softened during the allotted cook time, you can keep them soaking in the cooking water (with the heat turned off and the lid still on) for up to an hour, as this will continue the softening process even further.
While the wheat berries cook, combine the dressing ingredients and mix with the cooked chickpeas to marinate. Prepare the remaining ingredients and set aside.
When the wheat berries are soft, drain and rinse. Allow to cool for a few minutes. When cool enough to handle, mix all of the ingredients together, tasting to adjust salt.
This salad will keep well for weekday lunches. Just store in an air tight container for up to 5 days.