Wheat Berry Chickpea Salad with Cucumbers and Mint
I made this salad to use up some fresh mint I had laying around, and it turned out really good! It doesn't make a whole lot so I would consider this a side dish if serving to more than 2 people. It's also really delicious the next day tucked into a pita with some hummus, yum!
- 1/2 cup shredded Carrot
- 3/4 cup diced Cucumber
- 5 cups Water
- 1/4 cup Kalamata olives, sliced
- 1/2 cup diced Tomato
- Heaping 1/3 cup sliced Green onions
- 1 large Garlic clove, pressed
- 1-1/2 cups cooked Chickpeas
- 1/4 tsp Cumin
- 3 tbsp extra virgin Olive oil
- 2 tbsp fresh Lemon juice (or Red wine vinegar)
- 2/3 cup dry Wheat berries
- Sea salt and freshly ground pepper, to taste
- 1/4 cup fresh Mint leaves, sliced thinly
- In a medium saucepan, combine the wheat berries with the water and bring to a boil. Reduce heat to low, cover, and cook 40-45 minutes, until wheat berries are tender. Drain well and transfer to a large bowl.
- Make the dressing: In a small measuring cup, whisk together the olive oil, vinegar, cumin, garlic, salt and pepper and pour over the wheat berries while still warm; Mix well and let cool slightly.
- Once cooled, add remaining ingredients and toss together. Add more salt and pepper if needed, then refrigerate a few hours before serving.