arrow-right cart chevron-down chevron-left chevron-right chevron-up close menu minus play plus search share user email pinterest facebook instagram snapchat tumblr twitter vimeo youtube subscribe dogecoin dwolla forbrugsforeningen litecoin amazon_payments american_express bitcoin cirrus discover fancy interac jcb master paypal stripe visa diners_club dankort maestro trash


Epic Wheat Berry + Chickpea Salad

Epic Wheat Berry + Chickpea Salad


Epic Wheat Berry + Chickpea Salad

May 01, 2016

Epic Wheat Berry + Chickpea Salad

This salad has become the gold standard for using Wheat Berries. Our creamy Kabuli Chickpeas add just the right touch of softness to balance the sweet and salt of the dressing, crisp fruit and veggies, and those spectacular fresh herbs. It's quite simply one of the most delicious salads you'll ever try. 

Epic Wheat Berry + Chickpea Salad

1 cup dry Flourist Wheat Berries
4 cups cold water
2 tbsp apple cider vinegar
1/2 tsp salt
1 cup cooked Flourist Kabuli Chickpeas
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
1 Fuji apple, cut one-inch inch pieces
2 cups finely minced kale leaves (removed from stems)
1 heaping cup cubed feta cheese

1 minced shallot
1/4 cup olive oil
1/4 cup white wine vinegar
1 tbsp Dijon mustard
1/2 tsp salt
1 tbsp sugar

First put up the wheat berries to cook with 4 cups water, the salt, and the apple cider vinegar. Bring to a boil, and turn heat to medium high. Simmer (covered) for 45-60 minutes until round and plumping. The vinegar helps to soften the wheat so don't skip this step. If time allows, once the wheat berries have softened during the allotted cook time, you can keep them soaking in the cooking water (with the heat turned off and the lid still on) for up to an hour, as this will continue the softening process even further.

While the wheat berries cook, combine the dressing ingredients and mix with the cooked chickpeas to marinate.

Prepare the remaining ingredients and set aside. When the wheat berries are soft, drain and rinse. Allow to cool for a few minutes. When cool enough to handle, mix all of the ingredients together, tasting to adjust salt.

1 comment

  • I made this salad after having it at Flourist, I got to many compliments. I didn’t have feta so I used cotija. Turned out fab.

    Marta on

Leave a comment

Please note, comments must be approved before they are published

Related Products

Kabuli Chickpeas
Regular price

Kabuli Chickpeas

51 reviews

Shopping Cart