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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

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.)


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.


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.