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.