Sunday, I may have stayed up until about 2:30 am making 5 dozen cupcakes and my lunch for the week. And then I may have had to wake up at 6:30am…
And then Monday, I may have worked 7:30am-9:30pm between both my jobs and I may not have gotten to bed until 10:30, which may not have helped me recover from my 4 hours of sleep the night before…
And then I may have come home from work on Tuesday with every intention of going to my dance class, which I love to pieces, but I may have been so tired from Sunday and Monday, that I crawled into bed at 6, caught up on all my TV shows I’ve been missing out on (I’m so addicted to Once Upon a Time), snacked on some Cafe Indigo Vegan Chocolate cake and went to bed early…instead of going to dance class.
You know…that may have happened…
Good thing I had this yummy salad for lunch. Makes me feel less guilty about that whole crawl-into-bed-and-do-nothing thing…
“Back on Track” Wheatberry and Bean Salad
from Oh She Glows
Yield: 7.5-8 cups
- 1 cup dry wheatberries, cooked and drained
- 2 cups chickpeas
- 1 English cucumber, diced
- 1 red pepper, diced
- 1 large tomato, diced
- 2 large garlic cloves, minced
- 4 green onions, diced
- Kosher salt + pepper, to taste
Dressing (or sub in your favourite dressing)
- 1 tbsp balsamic vinegar
- 1 tsp extra virgin olive oil
- 1 tsp water
- 1 tsp pure maple syrup
- Kosher salt, ground black pepper, & Herbamare, to taste
Prepare wheatberries according to package. I could not find mine in the bulk section of Whole Foods so I had to buy it in the bag from the grain section. To prepare, I added 1 cup of wheatberries to 1 1/2 c. of boiling water and let sit for one hour. Drain excess water (if you have any).
In a large bowl, mix together the diced vegetables (cucumber, red pepper, tomato, minced garlic, green onions). Add in chickpeas and stir.
In a small bowl whisk together the dressing ingredients. Set aside.
When the wheatberries are ready, stir into the salad. Add the dressing just before serving and stir well. Now season with kosher salt and freshly ground black pepper to taste. Garnish with parsley if desired.
I can’t say I loved the wheatberry, though, in fairness, mine look nothing like the ones on Oh She Glows so it may have been the type I bought. I think next go around, I’d substitute some brown basmati rice or try a different type of wheatberries.
Also, this recipe called for 1 cup of fresh, chopped parsley but I couldn’t find it anywhere at the grocery store. They were all sold out. It still has a good flavor without it.
It’s appropriate this salad is called “Back on Track” because after being a lazy bum all Tuesday evening, I’m seriously going to have to get back on track today!!