Why do I call this salad a everything salad? Because it has everything !!
I’m pregnant, and my due date is in 3 month. My fetus wants healthy food.
On Sunday I went to the grocery store and something in my stomach told me to take wheat berries. This of course was not a gut feeling it was the fetus. I have not eaten wheat berries for years. And that’s where this salad came from – completely by mistake. Walla- a great mistake because it’s really tasty and satisfying. and
Ingredients
1.5 cups pre-cooked chickpeas – canned and sunfrost also goes
1 cup of wheat (before cooking)
1 medium red onion
A cup of cranberries (with sugar, without sugar – it’s up to you)
2-3 cups of spinach or sour (it can be found in the supermarket under the wrong name “missed”)
1 large sweet potato
1 lemon
A handful of walnuts
Salt and pepper to taste
3 tablespoons olive oil
Preparation
If you want to cook chickpeas and not use frozen or canned, in this recipe you can read how to cook chickpeas. I like to cook chickpeas in large quantities and then freeze.
2. Rinse the wheat and cook it in a pot full of water until softened. I cooked it in a pressure cooker for about 40 minutes.
Meanwhile, peel the sweet potato, cut it into cubes, and place it on baking paper in a pan. Pour the olive oil over the cubes and make sure they are all wrapped in oil.
Bake the sweet potatoes at 200 degrees until browned.
When the wheat is ready, strain it through a sieve, rinse it with cold water and transfer to a bowl.
6. Cut the purple onion into cubes, the spinach / coarse sorrel and chop the nuts.
7. Add the onion, spinach, nuts, chickpeas, cranberries, sweet potatoes and spices to the bowl – mix and serve.
Notes
– The wheat does not need pre-soaking
– You can add grated feta cheese. It’s totally appropriate.
– Do not give up the sweet potato. She really adds!
So true- this is not a typical recipe for me. It has a relatively large amount of preparations. True, it has a job – but the amount is large so it can be used as a great lunch or dinner for a few days – or even serve when there are guests. And the truth? It’s really worth it. If you want to stay up to date sign up for my newsletter, follow Facebook and and if you like this recipe, pin it on Pinterest!
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