This fresh and healthy Grünkern salad is full of bold Greek flavors! You’ll have plenty of time to prepare the ingredients while the grain cooks. Feel free to serve with baby arugula for an even healthier main meal salad. Recipe yields 4 servings.
For the salad:
1cupdried Grünkern(alternatively use Freekeh)
1x 400g can chickpeas,rinsed and drained
1/2cucumber,seeded and chopped
1small red pepper or pointed pepper,chopped
1small red onion,finely chopped
4sun-dried tomato halves(packed in oil), finely chopped
1tablespooncapers(in brine), drained and chopped
3tablespoonschopped flat-leaf parsley,about half a small bunch
1tablespoonfreshly chopped dill
1/4cuppumpkin seeds,lightly toasted (25 g)
sea salt and freshly ground pepper,to taste
For the dressing:
4tablespoonsextra-virgin olive oil
2tablespoonsfreshly squeezed lemon juice
pinchof red pepper flakes
freshly ground black pepper to taste
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!
A drizzle of balsamico creme is also nice over this salad. Kalamata olives can be used in place of capers if preferred.