Mediterranean Wheatberry Salad with Lentils and Chickpeas

Susan from Food Blogga

Serves 4

Salad:
1/2 cup dry wheatberries**
1/2 cup brown lentils
1 (15 oz) can chickpeas, drained and rinsed
12 sun-dried tomatoes, thinly sliced
2 small red bell peppers, thinly sliced
12 olives (Kalamata or Cerignola), sliced
2 tablespoons feta cheese
2 tablespoons pistachios, walnuts, or pine nuts

Zesty Lemon and Herb Dressing:
2 teaspoons extra virgin olive oil
4 teaspoons red wine vinegar
4 teaspoons lemon juice
1/2 teaspoon lemon zest
2 teaspoons sugar
1/2 teaspoon crushed red pepper flakes
salt, to taste
1/4 cup mixed, finely chopped fresh herbs such as basil, mint, oregano, and parsley


Soak wheatberries in cold water for at least 30 minutes, or up to 8 hours overnight. (The longer the soaking time, the shorter the cooking time will be.) In a small pot add 1/2 cup wheatberries to 2 cups water. Bring to a boil for 2 minutes, then simmer partially covered for 40-45 minutes, or until tender. Check the water level periodically. If it evaporates up and the wheatberries aren't cooked, simply add a little more.

In a small pot, add 1/2 cup lentils to 1 1/2 cups water. Bring to a boil for 3 minutes, then simmer, partially covered for 30-35 minutes, or until tender. Check the water level periodically. If it evaporates and the lentils aren't cooked, simply add a little more.

To make the dressing, whisk all ingredients (except fresh herbs) in a small bowl and set aside. Add the herbs just a few minutes prior to assembling the salad so they don't absorb too much of the dressing.

Place cooked wheatberries and lentils in a large bowl and add remaining salad ingredients. Toss until well combined. Add the dressing and fresh herbs and toss well. Garnish will additional feta cheese and/or fresh herbs, if desired. Serve at room temperature or chilled.

A shortcut for cooking wheatberries is the microwave. Since microwaves differ, you'd have to experiment with your settings. I find the following works well: Place 1/2 cup wheatberries and 2 cups water in a corning ware dish. Cover and microwave on half power for 15 minutes. Then microwave on high power for 20-25 minutes, or until the wheatberries have absorbed the water and are cooked through. They should be firm, but not hard. Also check the water level occasionally to make sure it hasn't evaporated. Sometimes you need to a bit more water before the end of the cooking time.

**Wheatberries are usually located in the bulk section of specialty and organic markets. Sometimes they are labeled "hard" or "soft." Hard wheatberries need to be soaked in water overnight before cooking, whereas soft ones don't.