If you love tabbouleh, you’ll love this hearty vegan 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. Add some additional spices, and we’re on our way to flavor heaven. This is heavily influenced by Middle Eastern flavors, and wow, it’s easy, hearty, healthy and delicious!
It makes an excellent side. It also works well for lunch or a light dinner. Or add some chickpeas to take it to the next level!
Middle Eastern Wheat Berry Salad with Kale, Cucumbers and Tomatoes
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)
2 cups cooked wheat berries
Salt, to taste
1. In a large mixing bowl, whisk together olive oil, lemon juice, dried oregano, sumac, onion powder, ground fennel, sesame seeds and salt.
2. Add the tomatoes, cucumber, capers, kale and wheat berries. Combine well. Taste and adjust seasonings (more salt? More lemon?). Serve.