Barley & Wheat Berry Salad with Chickpeas & Feta

Name: Barley & Wheat Berry Salad with Chickpeas & Feta
Ingredients: 3 Tbsp (45 mL) red wine vinegar or lemon juice; Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste; ½ cup (125 mL) chopped walnuts, toasted; ¼ cup (60 mL) olive or canola oil; ¼ cup (60 mL) olive or canola oil; 3 Tbsp (45 mL) red wine vinegar or lemon juice; 2 cups (500 mL) cooked chickpeas, or a 19 oz (540 mL) can, rinsed and drained; ¼ to ½ cup (60 to 125 mL) chopped dates or dried figs; 2 celery stalks, chopped; ½ cup (125 mL) crumbled feta cheese; ½ cup (125 mL) pearl or pot barley; ½ cup (125 mL) wheat berries; ¼ to ½ cup (60 to 125 mL) chopped dates or dried figs; ½ cup (125 mL) pearl or pot barley

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Nutty Wheat Berries are well worth seeking out; they make a great foundation for a salad—similar to barley but mahogany-coloured and smooth. They do need a pre-soak, but you’re used to doing that with the beans, aren’t you? If they aren’t pre-soaked, they’ll just need some extra time in the boiling pot.

Ingredients

½ cup (125 mL) wheat berries
½ cup (125

Vegetarian

Method

In a medium saucepan, cover the wheat berries with a few inches of water; bring to a boil. Remove from the 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 45 minutes, until both the barley and wheat berries are te