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Barley & Wheat Berry Salad with Chickpeas and Feta

Yields1 Serving

 1/2 cup wheat berries
 1/2 cup pearl or pot barley
 1/4-1/2 cup golden raisins or chopped dates
 1 19 oz (540 mL) can chickpeas, rinsed and drained
 1/2 cup crumbled feta
 2 celery stalks, chopped
 a big handful of Italian parsley, chopped or torn
 1/4 purple onion, finely chopped
 1/2 cup chopped walnuts, toasted
 1/4 cup extra-virgin olive or canola oil
 1/4 cup red wine vinegar or lemon juice (or to taste)
 salt and freshly ground black pepper
1

In a medium saucepan, cover wheat berries with a few inches of water; bring to a boil. Remove from heat and let stand for an hour. (Alternatively, soak them in water overnight.)

2

Pour off most of the water from the wheat berries, add the barley to the pot and cover with water by a few inches; bring to a boil and cook for 40 minutes, until both barley and wheat berries are tender. Drain and rinse under cold water to stop them from cooking; drain well and transfer to a bowl. Stir in the dates and let cool completely.

3

Add the chickpeas, feta, celery, parsley, onion and walnuts; drizzle with oil and vinegar and sprinkle with salt and pepper; toss to combine. Serve immediately or refrigerate until needed.