- Prep time
- 15 minutes PT15M
- Cook time
- 30–40 minutes PT40M
- 4–6 servings
This toothsome chilled salad makes a great summertime entrée or side dish with grilled meats. Keep it covered in the fridge and the flavors will become even better—perfect for meal prep at the beginning of the week!
Wheat Berry Salad:
- 1 cup wheat berries
- 4 cups water
- 1 can (15.5 ounces) chickpeas
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 1 pint cherry tomatoes, halved
- 1 cucumber, seeded and sliced
- 1 tablespoon oregano, chopped
- 1 bunch scallions, sliced
- 3 cloves garlic
- 1 bunch cilantro
- 1 bunch oregano, picked
- 1 bunch parsley
- ¼ teaspoon chili flakes
- 3 tablespoons sherry vinegar
- 1 tablespoon salt
- ¾ cup olive oil
For the salad, bring wheat berries and water to a boil in an 8-quart sauce pot. Simmer for 30–40 minutes, until tender (wheat berries will still have a good chew to them when they are cooked), then drain and chill.
Meanwhile, heat oven to 325°F. Drain chickpeas and dry on a towel. Toss with salt, chili powder and garlic powder. Toast in oven for 25–30 minutes until browned, then let cool to room temperature.
Mix together wheat berries, chickpeas and remaining salad ingredients, then set aside.
For the chimichurri dressing, combine all ingredients in a blender and puree until smooth. Adjust seasoning with salt and pepper as desired.
To serve, pour desired amount of dressing over salad mixture and toss to coat.