A really filling and delicious salad that would pair nicely with all sorts of proteins. It's also perfect for a picnic since it doesn't need to be refrigerated.
Kamut and Chickpea Salad
- 1 to 1 1/2 cups cooked Kamut berries*
- 2 cups cooked chickpeas
- 2 roasted red peppers drained
- 1/2 small onion, minced
- 1/4 cup minced parsley
- 5 tablespoons fresh-squeezed lemon juice
- 4 tablespoons olive oil
- 3 teaspoons Dijon mustard
- 2 or 3 minced cloves of minced garlic
- Salt and pepper
- Fresh Herbs, (your choice)
In a small bowl, blend together the lemon juice, olive oil, Dijon-style mustard, garlic, salt, pepper, and fresh herb. Mix all the salad ingredients together with dressing in a bowl. Best if marinated for about an hour before serving. It gets better the longer it sits! Check seasoning before serving.
Not sure how to cook kamut? It's easy!
*Cooking Kamut Berries
To cook, use 3 parts water to 1 part kernel. Bring to a boil with a pinch or two of salt. Cover and simmer on low for 1½ to 2 hours or until tender. Let stand 15 minutes. Drain excess liquid if any.