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Chickpea and Wheat Berry Salad
Nb persons: 6
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| Chickpea and Wheat Berry Salad Adapted from Green Kitchen Stories (which I am so embarrassed about because I just realized I've shared threerecipes of theirs! Am I now the blogging equivalent of a creepy stalker?) | |
| 1 cup | dried garbanzo beans |
| 1 cup | wheat berries, (you could also use farro, barley, or spelt berries) |
| 1 large | eggplant, diced into 1 inch cubes |
| 4 tablespoons | extra-virgin olive oil, divided |
| 1/2 teaspoon | cumin powder |
| 1 teaspoon | sumac or lemon zest * |
| 1 pint | halved cherry tomatoes |
| 1/2 cup | chopped parsley |
| 1/2 cup | chopped cilantro |
| 2 | green onions, sliced |
| juice from 1/2 | lemon |
| 2-3 tablespoons | za'atar spice blend ** |
| 1/2 cup | crumbled ricotta salata, feta, or goat cheese. Or to keep it vegan, use oil cured black olives. |
Place the beans and wheat berries in two different bowls. Cover with about twice as much water and let them soak overnight or all day. Rinse and drain. Place in a two large pots and cover with twice as much water. Bring to a boil, then turn the heat down to simmer. The wheat berries should take about an hour, while the chickpeas may take another 15-30 minutes before they are tender. Drain and place in the refrigerator to cool.
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