Wheat Berry Salad
Healthy, different, tasty, colorful.
Servings 10 servings
Calories 110kcal
Ingredients
- 200 grams wheat berries
- 100 grams chickpeas
- 75 grams green peas
- 10 spring onions chopped
- 6 stalks dill chopped
- 1 red pepper chopped to cubes
- 1 green pepper chopped to cubes
- 6 gherkins pickles chopped
- 2 tablespoons extra-virgin olive oil
- 1 lemon's juice
- 1 tablespoon pomogranate sauce
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
Instructions
- Soak the chickpeas and wheat berries in water to cover the night before. Soaking will make the cooking shorter. This recipe is prepared considering that you will soak, if not just cook longer.
- On the day of preparation rinse, add fresh water and boil the chickpeas and the wheat berries separately until well done. They will both double in size. Taste to check whether ready.
- If you will be using fresh or frozen peas boil or even better steam-cook until edible. If you will use canned peas skip this step as they are already very soft.
- Then drain all the boiled/steamed ingredients and set aside until they cool.
- Meanwhile rinse and chop the dill.
- Discard the seeds of the red and green peppers and chop to small cubes.
- Also chop the pickles to tiny pieces of similar sizes.
- In a big serving bowl mix the olive oil, salt, lemon juice, pomegranate sauce, red pepper flakes and salt.
- Then add all the steamed/boiled/canned ingredients and mix well.
- Sprinkle the chopped dill and serve chilled.