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1 cup dry spelt berries, soaked for 2 hours
1 cup dry chickpeas, soaked for 2 hours (or 2 cups canned)
1 celery stick
1 red bell pepper
2 spring onions
1 tablespoon olive oil
juice from 1/2 lemon
fresh parsley leaves, chopped
For Easter brunch I needed to make a salad that was filling, refreshing, and could be enjoyed by my non-vegan family. It took some prep time beforehand since I cooked my chickpeas instead of using canned, but you can use canned chickpeas as well, and the spelt berries take awhile, but if you do it the night before, the prep time in the morning is 10 minutes tops!
Cook spelt berries. I added 3.5 cups water to 1 cup berries and cooked for 45 minutes. Drain and set aside. Cook chickpeas for 2 hours if using dry. Drain, rinse, and set aside.
Chop up all vegetables and place in serving bowl. Add all cooked spelt berries and 2 cups chickpeas. Mix well. Just before serving add dressing.
- Salads, Grains
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