Ingredients

 
11∕2 CUPS WHEATBERRIES 4 CUPS WATER 1 TEASPOON KOSHER SALT ONE 14-OUNCE CAN CHICKPEAS, DRAINED AND RINSED 1 GRANNY SMITH APPLE, CORED AND DICED 1∕3 CUP DRIED CRANBERRIES 1∕3 CUP CHOPPED PECANS 2 TABLESPOONS MINCED CHIVES 1∕4 CUP EXTRA VIRGIN OLIVE OIL 2 TABLESPOONS FRESH LEMON JUICE 1 TEASPOON KOSHER SALT 1∕4 TEASPOON FRESHLY GROUND BLACK PEPPER11∕2 CUPS WHEATBERRIES 4 CUPS WATER 1 TEASPOON KOSHER SALT ONE 14-OUNCE CAN CHICKPEAS, DRAINED AND RINSED 1 GRANNY SMITH APPLE, CORED AND DICED 1∕3 CUP DRIED CRANBERRIES 1∕3 CUP CHOPPED PECANS 2 TABLESPOONS MINCED CHIVES 1∕4 CUP EXTRA VIRGIN OLIVE OIL 2 TABLESPOONS FRESH LEMON JUICE 1 TEASPOON KOSHER SALT 1∕4 TEASPOON FRESHLY GROUND BLACK PEPPER
 

Time:

PREP TIME: 15 MINUTES INACTIVE PREP TIME: 30 MINUTES TO COOL THE WHEATBERRIES COOK TIME: 1 HOUR

 

Serves: 6 SERVINGS (ABOUT 7 CUPS)

Wheatberry Salad

Combine the wheatberries, water, and 1 teaspoon salt in a medium saucepan. Bring to a boil. Reduce the heat to a simmer and partially cover. Cook 1 hour, until tender. Drain and let cool.

In a large bowl, combine cooked wheatberries with the chickpeas, apple, cranberries, pecans, chives, olive oil, lemon juice, salt, and pepper. Toss to combine.