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Recipes

Fall Wheat Berry, Squash + Chickpea Salad

Fall Wheat Berry, Squash + Chickpea Salad

Recipes

Fall Wheat Berry, Squash + Chickpea Salad

October 02, 2017


Fall Wheat Berry, Squash + Chickpea Salad

This recipe is the perfect way to usher in the new fall season and features one of our all-time favorites: delicata squash. This nutrient-dense combo of Flourist Wheat Berries and Flourist Kabuli Chickpeas is sure to satisfy the heartiest appetite and makes a beautiful side for the Thanksgiving table, or for any day when you need a flavourful meal. 

Fall Wheat Berry, Squash + Chickpea Salad
1 cup dry Flourist Wheat Berries, cooked according to package directions 
2 1/2 cups cooked Flourist Kabuli Chickpeas 
1/2 cup red onion, thinly sliced
1 tsp salt 
2 delicata squash, sliced into rounds and seeded 
2 tbsp olive oil 
1 cup feta cheese, crumbled 
1/2 cup fresh parsley, chopped
3/4 cup whole almonds, chopped and toasted 
1/2 cup Poppy Seed Dressing, more to taste
salt & black pepper to taste  

Poppy Seed Dressing
1/2 cup water 
1/3 cup apple cider vinegar
1/3 cup white onion, minced 
3 tbsp honey 
2 tbsp Dijon mustard 
2 tsp salt 
1 tbsp poppy seeds 
1 1/2 cups vegetable oil {olive or canola}

Heat the oven to 400F. Slice the squash and seed well with a sharp knife. Arrange the squash slices on two rimmed baking sheets with 2 tbsp olive oil. Assemble the squash on the oiled trays laying flat, keeping the pieces separated. Bake at 400F for 35-40 minutes. Flip the slices about halfway through cooking to ensure even cooking. 

Fill a small bowl with about 2 cups of cold water, and add 1 tsp of salt. Stir to dissolve. Slice the red onion and add to the bowl of water and salt. Set aside and allow to soak for 30 minutes while you prepare the rest of the ingredients. 

Chop and toast the almonds in a large frying pan until just brown and fragrant. Alternatively, you can toast the almonds in a preheated 350F oven for 5-8 minutes. Once toasted, remove and set aside to cool. 

Chop the parsley and crumble the feta. Prepare the dressing by combining all of the ingredients except for the poppy seeds and oil in a blender. Blend on high and add the poppy seeds. Then, gradually add the oil in a steady stream until it is all added. Stop blending once all the oil is added. Transfer the dressing to clean jar. 

Drain and rinse the red onions and transfer to a large mixing bowl, and add the Flourist Wheat Berries, Flourist Kabuli Chickpeas, roasted squash, parsley, and toasted almonds, reserving some parsley and almonds for garnish. Add 1/2 cup of the dressing and mix the salad together gently, adding more dressing to taste. Season with additional salt and pepper if desired and garnish with crumbled feta, and reserved almonds and parsley. 

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