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4 servings

MacGourmet downloadRoasted Onion, Chickpea and Wheat Berry Salad. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Roasted Onion, Chickpea and Wheat Berry Salad


  • 1 cup uncooked wheat berries 
1 sprays cooking spray 
2 large onion(s), coarsely chopped 
2 cup canned chickpeas, drained and rinsed 
1/3 cup vegetable broth 
1 tsp table salt, or to taste 
1/2 tsp black pepper, freshly cracked, or to taste 
1/3 cup parsley, cilantro or mint (or a combination of all 3), fresh, chopped


1. To prepare wheat berries, place berries in a bowl and pour in enough water to cover them by several inches; let soak for at least 12 hours. Next, heat 4 cups of water to boiling in a medium saucepan. Drain wheat berries and add to saucepan; simmer gently until wheat berries are tender, about 45 to 60 minutes. Or skip soaking the wheat berries and increase the simmering time to about 2 hours; drain water from pan.
2. Preheat oven to 350°F. Coat a 9 X 13-inch baking pan with cooking spray. 
3. Add onions to pan and roast, stirring occasionally, until golden, about 30 minutes. Add wheat berries, chickpeas and broth to onions; season with salt and pepper. Roast, stirring occasionally, about 30 minutes more. 
4. Garnish with parsley before serving. Yields about a heaping 3/4 cup per serving. (Note: This dish can be served hot or cold.)


(Note: This dish can be served hot or cold.)


berries, broth, chickpeas, onion, vegetable, wheat


wheat berries onion chickpeas vegetable broth