If you love tabbouleh, you’ll love this hearty vegan kale wheat berry salad recipe! In some ways, it is very similar—tomatoes, cucumber, lemon juice, and olive oil are all involved. In other ways, it’s a departure—no parsley, loads of oregano, wheat berries, kale and capers. Heavily influenced by Middle Eastern flavors, this easy kale cucumber tomato salad is simple and tasty.
The biggest time suck is boiling the wheat berries. After that, putting together the rest of the salad is just combining ingredients in a mixing bowl.
It makes a great side, lunch, or light dinner. For a variation, substitute farro for wheat berries, or stir in some cooked chickpeas.
Checkout more UVK Middle Eastern-inspired vegan recipes.
Middle Eastern Wheat Berry Salad with Kale, Cucumber and Tomato
1 cup dry wheat berries
3 cups water
¼ cup olive oil
¼ cup lemon juice
1 ½ tsp dried oregano
½ tsp sumac
½ tsp granulated onion powder
¼ tsp ground fennel
1 tsp sesame seeds
2-3 medium tomatoes, chopped
1 English cucumber, chopped
2 Tbsp capers
4 cup lacinato kale torn into bite size pieces (stems removed)
Salt, to taste
1. In a medium pot, add the wheat berries and the water. Bring to a boil over high heat, and then, turn the heat down to low. Cover with a lid and simmer over low for 30 minutes or until the wheat berries are soft enough to enjoy eating. Drain in a colander and rinse with cool water. Set aside.
2. In a large mixing bowl, whisk together olive oil, lemon juice, dried oregano, sumac, onion powder, ground fennel, sesame seeds and salt.
3. Add the tomatoes, cucumber, capers, kale and wheat berries to the mixing bowl. Combine well. Taste and adjust seasonings (More salt? More lemon?). Serve.