Wheatberry Salad with Chickpeas, Feta and Greek Dressing
A delicious whole grain and pulse salad featuring wheatberries and chickpeas for a satisfying, complete protein meal. Topped with a Greek style dressing and your favourite Greek salad ingredients like tomatoes, cucumbers, oregano, olives and feta.
Course: Main Course, Salad
4cupsdark leafy greens, roughly chopped
½long cucumberdiced in cubes
2medium tomatoesdiced in cubes
½cupshredded red cabbage
1cupcooked/canned chickpeasrinsed and drained
1/2red onion sliced
1/2cuplarge black olives
2Tbspfresh parsley, chopped
1Tbsplemon juice or red wine vinegar
Rinse and drain wheatberries. Place in medium saucepan and cover with 1 inch water. Bring to boil. Reduce heat and simmer, covered for 50 minutes or until tender. Drain any remaining water.
Rinse under cold water. Drain well and set aside.
In small jar with tight fitting lid, combine all dressing ingredients. Secure lid and shake well to blend thoroughly.
Platter Option: Arrange salad ingredients on a large platter for a full, beautiful display of all the ingredients to allow guests to choose their favourites. For example, layer ingredients in circles staring with greens on the bottom followed by the grains, the tomatoes, cucumbers, red cabbage, chickpeas, olives and feta. Or place each ingredient in a pile or line on platter. Serve the dressing on the side.
Tossed Option: In large salad bowl, toss greens, wheatberries, tomatoes, cucumbers, chickpeas and red cabbage together. Arrange feta, onions and olives on top. Garnish with parsley. Serve the dressing on the side. If you prefer to dress the salad before serving, mix in before arranging feta, onions and olives on top.
Change the type of grain and veggies to make this salad custom tailored to your personal preferences. By serving the dressing on the side, your salad will stay fresh longer and any leftovers can be kept in the fridge for 3 days. Once dressed it should be eaten as the salad greens will not keep well.