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Wheatberry Salad
This wheatberry salad is filled with peppers, cucumbers, tomatoes, carrots and chickpeas. It’s the perfect summer side salad and feeds a crowd!
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
Salads
Cuisine:
American
Keyword:
wheat berry salad, wheatberry salad
Servings:
10
servings
Author:
Gina Matsoukas
Ingredients
For the Salad
1
cucumber
diced
3
green onion
diced
2
carrots
diced
1
pint
of grape tomatoes
2
stalks of celery
diced
1
large red pepper
diced
2
small orange peppers
diced
1.5
cups
wheatberries
15
ounces
can of chickpeas
drained and rinsed
1/4
cup
parsley
minced
For the Dressing
1/4
cup
extra virgin olive oil
1
lemon
juiced
2
tbsp
red wine vinegar
salt/pepper to taste
Instructions
Put wheatberries in small sauce pan, cover with water and bring to a boil.
Once boiling, reduce to simmer for 30-45 minutes.
While wheatberries are cooking, wash and dice all your vegetables and put into large mixing bowl. Add drained/rinsed chickpeas and minced parsley.
Once wheatberries are done cooking, drain and add to mixing bowl with vegetables.
Either refrigerate at this point overnight or mix up dressing and pour into mixing bowl.
Mix well, season with more salt/pepper if needed.
Nutrition
Serving:
1
SERVING
|
Calories:
249
kcal
|
Carbohydrates:
40
g
|
Protein:
9
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Sodium:
18
mg
|
Potassium:
428
mg
|
Fiber:
10
g
|
Sugar:
6
g
|
Vitamin A:
3751
IU
|
Vitamin C:
63
mg
|
Calcium:
58
mg
|
Iron:
3
mg