Wheat Berry, Chickpea and Pickled Vegetable Bowls

Wheat Berry, Chickpea and Pickled Vegetable Bowls

  • Preparation 35 min
  • Cooking 1 h 45 min
  • Marinating 15 min
  • Servings 4

In this vegan wheat berry bowl, all the components were chosen to achieve balance in every bite. Quick-pickled beet and cabbage deliver crunch and acidity. Turmeric-roasted chickpeas provide colour and a touch of spice. And the dressing, which brings together the punchy tastes of sesame and pumpkin seeds, seals the deal.

Featured in RICARDO Magazine WINTER 2017
  • Vegetarian
  • Vegan
  • Nut-free
  • Lactose-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

  • Wheat Berries

  • Quick-Pickled Vegetables

  • Tahini Dressing

  • Roasted Chickpeas

  • Topping

Preparation

  • Wheat Berries

  • Quick-Pickled Vegetables

  • Tahini Dressing

  • Roasted Chickpeas

Note from Ricardo

Soft wheat berries can be replaced with 1 cup (205 g) of pearl barley. Cook with 2 1/2 cups (625 ml) of water for 30 minutes.

Sure Value

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Personal Note

To help you with this recipe

RICARDO Multifonctional Mandolin

RICARDO Multifonctional Mandolin

39.99 $

This mandolin has three different size blades that allow for rapidly and safely julienning or thinly slicing vegetables like beets, for example.

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