Wheat Berry, Chickpea and Pickled Vegetable Bowls
In this vegan wheat berry bowl, all the components were chosen to achieve balance in every bite. Quick-pickled beet and cabbage deliver crunch and acidity. Turmeric-roasted chickpeas provide colour and a touch of spice. And the dressing, which brings together the punchy tastes of sesame and pumpkin seeds, seals the deal.
Ingredients
- 1 3/4 cups (350 g) soft wheat berries (see note)
- 2 tbsp (30 ml) olive oil
- 4 cups (1 litre) water
- 3/4 lb (340 g) red cabbage
- 3/4 lb (340 g) small yellow beets, peeled (4 to 6 beets)
- 6 tbsp (90 ml) rice vinegar
- 2 tbsp sugar
- 1/4 cup (40 g) pumpkin seeds
- 2/3 cup (150 ml) water
- 6 tbsp (90 ml) tahini
- 1/4 cup (60 ml) olive oil
- 1 tbsp (15 ml) maple syrup
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 tsp ground turmeric
- 2 tbsp (30 ml) olive oil
- 1 can (19 oz / 540 ml) chickpeas, rinsed and drained
- 4 cups (120 g) fresh baby spinach
- Pumpkin seeds, to taste
Instructions
- In a large pot over medium-high heat, brown the wheat berries in the oil for 5 minutes, stirring frequently. Season generously with salt and pepper. Add the water and bring to a boil. Cover and cook over medium-low heat for 1 hour. Uncover and continue cooking for 45 minutes or until the liquid is almost completely absorbed and the wheat berries are cooked but still slightly firm. Drain, if needed. Oil lightly and let cool.
In this vegan wheat berry bowl, all the components were chosen to achieve balance in every bite. Quick-pickled beet and cabbage deliver crunch and acidity. Turmeric-roasted chickpeas provide colour and a touch of spice. And the dressing, which brings together the punchy tastes of sesame and pumpkin seeds, seals the deal.