Delicious, Mediterranean-influenced salad. It's a healthy whole food salad that can be eaten as a main dish or side dish. Eat immediately or chill for several hours. I think it gets better after sitting for a few hours, as the raisins soften up and the wheat berries absorb some spice. Eat up!

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Recipe Summary

prep:
10 mins
cook:
45 mins
additional:
8 hrs
total:
8 hrs 55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place wheat berries in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.

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  • Bring 6 cups water and wheat berries to a boil in a saucepan; add 1 teaspoon olive oil and salt. Reduce heat to medium-low, cover, and simmer until the wheat berries are tender and have split open, 45 minutes to 1 hour. Drain and rinse wheat berries with cold water.

  • Whisk 1/3 cup olive oil, curry powder, parsley, red pepper flakes together in a bowl until dressing is evenly mixed.

  • Combine wheat berries, chickpeas, sunflower seeds, and raisins in a bowl. Drizzle dressing over wheat berry mixture; toss to coat and season with salt.

Nutrition Facts

469 calories; protein 12.4g 25% DV; carbohydrates 66.6g 22% DV; fat 20.2g 31% DV; cholesterol 0mg; sodium 116.7mg 5% DV. Full Nutrition
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Reviews (11)

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Most helpful positive review

Rating: 4 stars
08/28/2014
I used coconut oil instead of olive oil for the flavor added garlic salt and shredded carrots for color and flavor. Turned out pretty good! Read More
(3)
14 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/28/2014
I used coconut oil instead of olive oil for the flavor added garlic salt and shredded carrots for color and flavor. Turned out pretty good! Read More
(3)
Rating: 5 stars
08/14/2015
Very tasty. I substituted hemp seeds because I had them and thought the dish turned out great. Will certainly make this again. Read More
(1)
Rating: 4 stars
01/19/2017
Hearty and filling; l used it to accompany a butternut squash soup. I added shredded carrot and finely minced vidalia onion to give it a veggie boost. Read More
(1)
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Rating: 5 stars
08/17/2014
This was a great recipe. I cooked the wheat berries a day ahead and refrigerated them until the day of my party. I also added dried mango. Yummy! Read More
(1)
Rating: 5 stars
01/19/2016
This is really good as a warm side dish or warm lunch salad. I used only 1 cup of wheat berries added grated carrot and used peanuts and dried peaches instead of sunflower seeds and raisins. I also added some lemon zest and juice from half a lemon to brighten the flavor. Turned out great! Read More
(1)
Rating: 4 stars
04/10/2016
I liked this. On the spicy side. I only used about 1/2 the raisins and sunflower seeds to keep it on the lighter side. Will make again! Read More
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Rating: 4 stars
10/01/2016
I used Red Fife wheat berry's. I left out the raisins and added more spice kale and red orange and yellow tiny tim tomatoes. Loved it and will be making it again. Taking it to my staff party. Read More
Rating: 5 stars
07/20/2017
I added more curry for personal tastes and used flax oil instead of olive oil for the omega benefits. Tasted great. Read More
Rating: 4 stars
06/07/2015
I was up a creek finding something for my vegetarian DIL. This was a winner. Used black beans and grated carrots. Read More
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