Roasted Kale, Tomato and Chickpea Salad with Wheat Berries | Midwest Living
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Roasted Kale, Tomato and Chickpea Salad with Wheat Berries

Roasted Kale, Tomato and Chickpea Salad with Wheat Berries

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  • Makes: 4 servings
  • Yield: 6 cups
  • Prep 15 mins
  • Cook 45 mins to 1 hr
  • Roast 30 mins

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Our hearty salad tastes equally good warm from the pan, cold from the fridge or even at room temperature, so its perfect for make-ahead meals and leftover lunches. Other grains, such as barley, faro or wild rice, also work well in this salad.

Ingredients

  • 1 cup water
  • 3/4 teaspoon salt, divided
  • 1/3 cup wheat berries
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 3/4 teaspoon dried oregano, crushed
  • 1/4 teaspoon cayenne pepper
  • 4 cups stemmed, chopped kale
  • 4 roma tomatoes, quartered lengthwise
  • 1 medium red onion, halved lengthwise and sliced 1/4-inch thick
  • 1 15 - ounce can chickpeas (garbanzo beans), rinsed and drained
  • 1 tablespoon lemon juice
  • 1/4 cup shaved Parmesan cheese

Directions

  1. In a small saucepan, bring the water and 1/4 teaspoon salt to boiling. Add wheat berries. Reduce heat and simmer, covered, for 45 to 60 minutes or until tender but still chewy.
  2. Meanwhile, in a small bowl, combine olive oil, remaining 1/2 teaspoon salt, garlic, oregano and cayenne. Place kale in a 15x10x1-inch baking pan. Combine tomatoes, onion and chickpeas in another 15x10x1-inch baking pan. Drizzle the kale and the tomato mixture with 1 tablespoon each of the oil mixture; toss to coat. Roast, uncovered, at 350 degrees for about 8 minutes for kale (or until edges are brown) and about 30 minutes for tomato mixture (or until tomatoes start to shrink and onion and chickpeas start to brown), stirring once.
  3. Drain excess liquid from wheat berries (if needed) and transfer wheat berries to a shallow salad bowl. Add kale and tomato mixture. Add lemon juice to remaining oil mixture; whisk to combine. Drizzle salad with dressing; toss. Season to taste with salt and pepper. Top with Parmesan cheese. Serve warm, at room temperature or chilled.

Nutrition Facts

(Roasted Kale, Tomato and Chickpea Salad with Wheat Berries)

Servings Per Recipe 4, Riboflavin (mg) 0, carb. (g) 38, Niacin (mg) 2, Monounsaturated fat (g) 11, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 2, Folate (µg) 69, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 5, sodium (mg) 822, sugar (g) 6, Potassium (mg) 722, pro. (g) 13, calcium (mg) 223, cal. (kcal) 341, vit. A (IU) 7747, iron (mg) 3, Fat, total (g) 18, vit. C (mg) 100, chol. (mg) 4, Thiamin (mg) 0, sat. fat (g) 3

Comments (1)

deechris10sen wrote:
I made this last night, it is totally awesome. What a delicious, healthy salad. I used packaged, chopped kale and it was rather tough, so will use fresh kale next time and not pre-chopped. Each mouth full was an explosion of flavors and textures. It was so easy, I roasted the kale and veggies early in the afternoon and put it together before we ate. Perfect temp. Halved the recipe for the 2 of us, but next time I will make the full recipe. What a find!!!

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