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Photo of Roasted Onion, Chickpea and Wheat Berry Salad by WW

Roasted Onion, Chickpea and Wheat Berry Salad

2
Points® value
Total Time
2 hr 15 min
Prep
15 min
Cook
2 hr
Serves
6
Difficulty
Easy
This wheat berry salad, with a nutty taste and a chewy, wild rice texture, is delicious served hot as a side dish or cold as a grain salad.

Ingredients

Uncooked wheat berries

1 cup(s)

Onion

2 large, coarsely chopped

Canned undrained chickpeas

2 cup(s), drained and rinsed

Vegetable broth

⅓ cup(s)

Table salt

1 tsp(s), or to taste

Black pepper

½ pinch(es), freshly cracked, or to taste

Fresh parsley

⅓ cup(s), cilantro or mint (or a combination of all 3), fresh, chopped

Instructions

  1. To prepare wheat berries, place berries in a bowl and pour in enough water to cover them by several inches; let soak for at least 12 hours. Next, heat 4 cups of water to boiling in a medium saucepan. Drain wheat berries and add to saucepan; simmer gently until wheat berries are tender, about 45 to 60 minutes. Or skip soaking the wheat berries and increase the simmering time to about 2 hours; drain water from pan.
  2. Preheat oven to 350°F. Coat a 9 X 13-inch baking pan with cooking spray.
  3. Add onions to pan and roast, stirring occasionally, until golden, about 30 minutes. Add wheat berries, chickpeas and broth to onions; season with salt and pepper. Roast, stirring occasionally, about 30 minutes more.
  4. Garnish with parsley before serving. Yields about a heaping 3/4 cup per serving. (Note: Can be served hot or cold.)

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