Fruity Wheatberry Salad with Greens & Chickpeas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Lunch, Dinner
Serves: 4-6
Ingredients
Salad
  • 1 cups wheatberries
  • 1½ cups cooked chickpeas
  • 1 cups chopped peaches, skins removed
  • 1 cup blueberries
  • 1 cup sliced strawberries
  • 4 cups chopped raw kale or spinach (I used kale)
  • ½ cup almonds, chopped
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
Dressing
  • 3 tbsp apple cider vinegar
  • 1½ tbsp maple syrup
  • 1 tsp hemp oil
  • 1 tsp flax oil
  • 1 tsp Dijon mustard
  • ¼ tsp cinnamon
  • ½ tsp salt
Instructions
Salad
  1. Cook your wheatberries by combining 1 cup wheatberries and 3 cups water to a large pot. Bring the mixture to a boil, then reduce heat to simmer, cover, and cook for about 1 hour.
  2. Sautee your kale in a pan of water (just a bit of water is fine), until wilted. Set aside.
  3. Chop your almonds and add to a large bowl with peaches, blueberries, strawberries, chickpeas, sauteed kale and cooked wheatberries. Add in the dressing (all of it), and mix well, being careful not to smash the fresh fruit.
  4. Serve cold or at room temperature (I think it tastes best at room temperature).
Dressing
  1. Add all ingredients to a small mason jar (or small bowl) and shake/whisk until combined. Taste and adjust seasonings, if needed.
Notes
Recipe slightly adapted from Oh She Glows.

*For a nut-free dish, omit the almonds. Replace with sunflower seeds.
*If you don't have hemp or flax oil, replace either with extra virgin olive oil.
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/fruity-wheatberry-salad-with-greens-chickpeas/