Ingredients
For the salad:
- 1 cup dried Grünkern (alternatively use Freekeh)
- 1 x 400g can chickpeas, rinsed and drained
- 1/2 cucumber, seeded and chopped
- 1 small red pepper or pointed pepper, chopped
- 1 small red onion, finely chopped
- 4 sun-dried tomato halves (packed in oil), finely chopped
- 1 tablespoon capers (in brine), drained and chopped
- 3 tablespoons chopped flat-leaf parsley, about half a small bunch
- 1 tablespoon freshly chopped dill
- 1/4 cup pumpkin seeds, lightly toasted (25 g)
- 50 g feta cheese, crumbled
- sea salt and freshly ground pepper, to taste
For the dressing:
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon dried oregano
- 1 clove garlic minced
- pinch of red pepper flakes
- freshly ground black pepper to taste
Instructions
- Cook the grünkern according to package instructions; in double the amount of water for 30 minutes. Drain excess water if necessary and set aside to cool slightly.
- Meanwhile, in a large serving bowl, add the chickpeas, cucumber, red pepper, red onion, sun-dried tomato, capers, parsley and dill.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, red pepper flakes and pepper until emulsified. If you prefer a sweeter dressing, feel free to add a little honey.
- Add the warm Grünkern to the serving bowl and drizzle with dressing. Toss to combine. Add the pumpkin seeds and feta, toss again, and season with additional salt and pepper, to taste.
- Serve and enjoy!
Nutrition
Notes
A drizzle of balsamico creme is also nice over this salad. Kalamata olives can be used in place of capers if preferred.