Prep 15 mins
Cook 1 hr 30 mins
The original recipe is from "Better Homes and Gardens" magazine snd used wheat berries. I am posting it nearly as written, but please be aware that you can substitute any whole grain you want or have on hand. I eat beans or whole grains nearly every day, so, I cook up a batch (in chicken broth or vegetable broth), and store it refrigerated for up to 3 days. But I do like to vary the finished product.
- 1 cup wheat berries
For the croutons
- 6 slices whole grain bread
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh oregano, snipped
- 1 teaspoon fresh tarragon, snipped
- 1⁄4 teaspoon salt
- 3 ounces manchego cheese or 3 ounces parmesan cheese, shaved
For the salad
- 15 ounces chickpeas, cooked rinsed and drained
- 1 cup tomatoes, chopped
- 1 cup seedless grapes, halved
- 1⁄2 cup cucumber, chopped
- 1⁄4 cup yellow bell pepper, seeded and chopped
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons red onions, chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh oregano, snipped
- 2 teaspoons fresh tarragon, snipped
- 1⁄2 teaspoon salt
- cracked black pepper
- Prepare wheat berries, or other grain, according to package directions; drain and let cool.
- Preheat oven to 300 degrees F.
- Place bread on a baking sheet; in a small bowl, combine remaining crouton ingredients excluding salt and cheese.
- Brush bread with oil mixture, the sprinkle with salt; bake until bread is crisp, about 20 minutes.
- Sprinkle with cheese and set aside.
- Meanwhile combine salad ingredients in a large bowl; add wheat berries and toss.
- Once croutons are done, place on individual serving plates, spoon salad on top, then season with black pepper.