Celebrating healthier appetites for food, exercise, and life!

Monday, May 3, 2010

Wheatberry Salad

This salad was mighty tasty! Crunchy, salty and sweet.
Wheatberry Salad - made about 7 cups
1 1/2 c wheatberries
4 cups water
2 tsp kosher salt, divided
14-oz can chickpeas, drained and rinsed
1 granny smith apple, cored and diced
1/3 c dried cranberries
1/3 c chopped pecans
2 T minced chives
3 T extra virgin olive oil
2 T fresh lemon juice
1/4 tsp black pepper
Combine the wheatberries, water, and 1 tsp salt in a medium saucepan and 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 chcickpeas, apple, cranberries, pecans, chives, olive oil, lemon juice, salt and pepper. Toss to combine.


  1. I made it (with dried cherries instead of cranberries) and we really liked it! I especially liked that it was good to take in lunches (since it made so much).