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)
  • Vegan
  • Vegetarian

Categories

Ingredients

  • Wheat Berries

    • 1 3/4 cups (350 g) soft wheat berries (see note)
    • 2 tbsp (30 ml) olive oil
    • 4 cups (1 litre) water
  • Quick-Pickled Vegetables

    • 3/4 lb (340 g) red cabbage
    • 3/4 lb (340 g) small yellow beets, peeled (4 to 6 beets)
    • 6 tbsp (90 ml) rice vinegar
    • 2 tbsp sugar
  • Tahini Dressing

    • 1/4 cup (40 g) pumpkin seeds
    • 2/3 cup (150 ml) water
    • 6 tbsp (90 ml) tahini
    • 1/4 cup (60 ml) olive oil
    • 1 tbsp (15 ml) maple syrup
  • Roasted Chickpeas

    • 1 onion, chopped
    • 1 clove garlic, chopped
    • 1 tsp ground turmeric
    • 2 tbsp (30 ml) olive oil
    • 1 can (19 oz / 540 ml) chickpeas, rinsed and drained
  • Topping

    • 4 cups (120 g) fresh baby spinach
    • Pumpkin seeds, to taste

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.

Personal Note