A hearty and simple salad with a delightful texture, born of last night’s half-asleep mistake–I soaked wheat berries instead of short grain rice.
Serves: 3-4 as a meal
Time: Overnight soak + 1 hour
1 1/4 cup uncooked wheat berries
3/4 cup uncooked chickpeas (or replace with 1 15-oz. can chickpeas, rinsed)
2 cups chopped cauliflower
2/3 red onion
2 1/2 tbsp grapeseed oil
1/4 cup chopped parsley
1 tbsp extra virgin olive oil
1/4 juicy lemon
1 tsp rice vinegar
1 tsp salt + additional to taste
1. Soak the wheat berries and chickpeas overnight in cold water, covering with 2-3 inches of water (don’t soak canned chickpeas).
2. Preheat the oven to 400°F.
3. Rinse the chickpeas, add water, bring to a boil and then skim the foam off of the top. Reduce to a simmer and cook until tender; depending on the soaking time, could be done as quickly as 5-7 minutes. Check periodically and add water if needed.
4. Chop cauliflower into bite-size pieces. Cut onion into wedges, and then cut each piece in half the other way to make triangle-shaped pieces.
5. When the chickpeas are done, throw onion, chick peas and cauliflower into a mixing bowl and add grapeseed oil and 1 tsp salt. Toss everything so it’s well coated in oil and salt, and then place in a baking dish and put in the oven. Check and mix every 10 minutes until browned, should take 35-40 minutes.
6. Rinse the wheatberries, add water, bring to a boil and then reduce to a simmer. Cook until tender, should take 20-25 minutes. Check periodically and add water if needed.
7. When cauliflower and onion are browned, remove the dish from the oven. Toss with wheatberries, extra virgin olive oil, rice vinegar, parsley, lemon juice to taste, and additional salt to taste. Serve warm.