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Roasted Onion, Chickpea And Wheat Berry Salad

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Ingredients

  • 1 cup uncooked wheat berries
  • 1 serving cooking spray (5 one-second sprays per serving)
  • 2 large onions coarsely chopped
  • 2 cups canned chickpeas drained, rinsed
  • 1/3 cup vegetable broth
  • 1 teaspoon table salt or to taste
  • 1/2 teaspoon freshly-cracked black pepper or to taste
  • 1/3 cup chopped fresh parsley, cilantro or mint (or a combination of all 3)

Details

Servings 6

Preparation

Step 1

To prepare wheat berries, place berries in a bowl and pour in enough water to cover them by several inches; let soak for at least 12 hours.

Next, heat 4 cups of water to boiling in a medium saucepan. Drain wheat berries and add to saucepan; simmer gently until wheat berries are tender, about 45 to 60 minutes. Or skip soaking the wheat berries and increase the simmering time to about 2 hours; drain water from pan.

Preheat oven to 350 degrees. Coat a 9- by 13-inch baking pan with cooking spray.

Add onions to pan and roast, stirring occasionally, until golden, about 30 minutes. Add wheat berries, chickpeas and broth to onions; season with salt and pepper. Roast, stirring occasionally, about 30 minutes more.

Garnish with parsley before serving. (Note: Can be served hot or cold.)

This recipe yields 6 servings; about a heaping 3/4 cup per serving.

Points® Value: 4

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