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Photo: Eva Kolenko
Active Time:25 minsTotal Time:1 hr 45 minsServings:8Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 45 minsServings:8
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3cupswheat berries⅓cupextra-virgin olive oil⅓cupred-wine vinegar2tablespoonsminced shallot2teaspoonspure maple syrup¾teaspoonsalt½teaspoonground pepper115-ounce canno-salt-added chickpeas, rinsed½cupsliced celery½cupcrumbled feta cheese⅓cupgolden raisins⅓cupsliced scallions⅓cuptoasted chopped walnuts
Cook Mode(Keep screen awake)
Ingredients
3cupswheat berries
⅓cupextra-virgin olive oil
⅓cupred-wine vinegar
2tablespoonsminced shallot
2teaspoonspure maple syrup
¾teaspoonsalt
½teaspoonground pepper
115-ounce canno-salt-added chickpeas, rinsed
½cupsliced celery
½cupcrumbled feta cheese
⅓cupgolden raisins
⅓cupsliced scallions
⅓cuptoasted chopped walnuts
DirectionsFill a large pot with water and add wheat berries. Bring to a boil over high heat. Reduce heat to maintain a gentle simmer; cover and cook until tender, 50 to 60 minutes. Drain. Spread the wheat berries on a rimmed baking sheet to cool, about 30 minutes.Whisk oil, vinegar, shallot, maple syrup, salt and pepper in a large bowl. Add 3 cups cooled wheat berries (reserve remaining 4 cups for another use), chickpeas, celery, feta, raisins, scallions and walnuts. Toss to combine.To make aheadRefrigerate cooked wheat berries (Step 1) for up to 3 days or freeze for up to 3 months. Refrigerate salad for up to 3 days.Originally appeared: EatingWell Magazine, March 2021
Directions
Fill a large pot with water and add wheat berries. Bring to a boil over high heat. Reduce heat to maintain a gentle simmer; cover and cook until tender, 50 to 60 minutes. Drain. Spread the wheat berries on a rimmed baking sheet to cool, about 30 minutes.Whisk oil, vinegar, shallot, maple syrup, salt and pepper in a large bowl. Add 3 cups cooled wheat berries (reserve remaining 4 cups for another use), chickpeas, celery, feta, raisins, scallions and walnuts. Toss to combine.To make aheadRefrigerate cooked wheat berries (Step 1) for up to 3 days or freeze for up to 3 months. Refrigerate salad for up to 3 days.
Fill a large pot with water and add wheat berries. Bring to a boil over high heat. Reduce heat to maintain a gentle simmer; cover and cook until tender, 50 to 60 minutes. Drain. Spread the wheat berries on a rimmed baking sheet to cool, about 30 minutes.
Whisk oil, vinegar, shallot, maple syrup, salt and pepper in a large bowl. Add 3 cups cooled wheat berries (reserve remaining 4 cups for another use), chickpeas, celery, feta, raisins, scallions and walnuts. Toss to combine.
To make ahead
Refrigerate cooked wheat berries (Step 1) for up to 3 days or freeze for up to 3 months. Refrigerate salad for up to 3 days.
Originally appeared: EatingWell Magazine, March 2021
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Nutrition Facts(per serving)456Calories17gFat67gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
