Roasted Onion, Chickpea and Wheat Berry Salad
2
Points®
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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