You can use 3 cups of whatever vegetables you have on hand, whether raw, steamed, sautéed, or roasted. And the wheat berries (or try quinoa, farro, or brown or wild rice) can be warm or cold.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 20 minutes
Serves: 4
Ingredients
- 2 Tbs. tahini
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. chopped fresh mint
- 2 tsp. minced ginger
- ½ tsp. kosher salt
- 1 Tbs. + 1 Tbs. red wine vinegar
- ½ cup thinly sliced red onion
- 2 cups cooked wheat berries
- 1 15 oz. can no-salt-added chickpeas, drained and rinsed
- 1 cup grated carrot
- 1 cup chopped snap peas
- 1 cup quartered grape tomatoes
Instructions
- Make the dressing: In a small bowl, whisk together the tahini, oil, mint, ginger, and salt with 1 Tbs. of the vinegar and 2 Tbs. water.
- In another small bowl, toss the red onion with the remaining 1 Tbs. vinegar.
- In a serving bowl, add the wheatberries, then arrange the chickpeas, carrots, snap peas, and tomatoes. Top with the red onions. Serve with the dressing. Optional extras: sprigs of mint, lemon wedges, toasted sesame seeds.
Nutrition Information
Per serving (1¾ cups):
Calories: 400
Total fat: 13 g
Sat fat: 1.5 g
Carbs: 58 g
Fiber: 13 g
Total sugar: 5 g
Added sugar: 0 g
Protein: 15 g
Sodium: 310 mg
