This salad - affectionately known simply as 'Epic Salad' - was originally created back in May of 2015, over 4 years before before the Mill + Bakery opened. It was designed to take to grocery store demos, in an effort to show folks just how much better it was to source and cook better quality dry goods from scratch. And how delicious grains salads could be!
Fast forward over 10 years later, and this recipe remains one of our most popular. We make it fresh every morning and sell out daily without fail at the Mill + Bakery. It's evolved through the years, and we thought it was time to publish it again with a few updates.
The important thing to note here is that you can play with the ratios of the ingredients, but always play close attention to the dressing. We added chopped red onion, because that is how we updated it to serve at the Mill + Bakery, and we also added more dressing to this make-at-home version.
Don't have apples? Try crispy Bosc pears. Use Lacinato or Green Curly kale. Both are great. It's really hard to go wrong! Make a big batch and enjoy it for lunch all week.
Epic Chickpea Wheat Berry Salad
3 cups cooked Flourist Wheat Berries
2 cups cooked Flourist Kabuli Chickpeas
1 Granny Smith or Ambrosia apple, cut one-inch inch pieces
3/4 cup chopped red onion
2 cups finely minced kale leaves (removed from stems)
1/3 cup chopped fresh mint
1/3 cup chopped fresh Italian parsley
1 heaping cup cubed feta cheese
Epic Salad Dressing
1/2 cup olive oil
1/2 cup white wine vinegar
2 tbsp Dijon mustard
1 tsp salt
2 tbsp sugar
Cook the Flourist Wheat Berries and Kabuli Chickpeas according to package directions. Be sure to let them cook long enough to be soft. You can't overcook them!
Prepare the remaining ingredients and add to a large bowl. Drain and rinse the cooked Flourist Kabuli Chickpeas and Flourist Wheat Berries and allow to cool. Combine the dressing ingredients in a jar and shake until emulsified.
Once at room temperature, mix all of the ingredients together well. Enjoy!
