Mediterranean Wheatberry Salad with Tempeh
3
Points®
Total time: 1 hr 10 min • Prep: 10 min • Cook: 1 hr • Serves: 6 • Difficulty: Easy
This chewy, nutty salad is packed with the briny flavors of kalamata olives, capers, and oregano –it’s a great way to introduce tempeh into your diet!
Ingredients
Uncooked wheat berries
1 cup(s)
Water
3½ cup(s)
Table salt
1 tsp(s), divided
Red bell pepper
1 large, cored, seeded, diced (1 cup)
Tempeh
1 cup(s), diced small (4 oz)
Celery
¾ cup(s), thinly sliced
Uncooked scallions
⅓ cup(s), (2 large), chopped
Slivered almonds
¼ tbsp(s), toasted
Olives
1 oz, (Kalamata) finely chopped, about 2 Tbsp
Capers
1 tbsp(s), finely chopped
Fresh parsley
1 tbsp(s), minced
Olive oil
1 tbsp(s), Extra Virgin
White wine vinegar
1½ tsp(s)
Dijon mustard
1 tsp(s)
Minced garlic
½ tsp(s)
Fresh oregano
½ tsp(s), minced
Black pepper
⅛ pinch(es)
Instructions
1
Combine wheatberries, water, and ½ tsp salt in a medium saucepan. Bring to a boil, reduce to a simmer, cover and cook for approximately 1 hour or until wheatberries are tender (but retain some chew). Drain and cool. Combine cooked wheatberries with pepper, tempeh, celery, scallions, olives, capers, and parsley. In a small bowl whisk together olive oil, vinegar, mustard, garlic, oregano, remaining ½ tsp salt and 1/8 tsp pepper. Pour over wheatberry salad and toss well.
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