Spelt Berry Salad

🛒 Ingredients

• Cooked Spelt Berries 220 g · 255 kcal
• Canned Chickpeas, drained 80 g · 130 kcal
• Cucumber 60 g · 9 kcal
• Cherry Tomatoes 100 g · 18 kcal
• Red Onion 30 g · 12 kcal
• Fresh Parsley 10 g · 4 kcal
• Fresh Mint 5 g · 2 kcal
• Olive Oil 20 g · 177 kcal
• Lemon Juice 15 g · 4 kcal
• Dijon Mustard 5 g · 5 kcal

👨‍🍳 Instructions

1. Rinse spelt berries thoroughly under cold water, then place them in a pot with triple their volume of water; bring to a boil.
2. Reduce heat and simmer for 30-40 minutes until the spelt berries are tender but still chewy; drain any excess water and let cool completely.
3. While the spelt cooks, prepare the vegetables: dice the cucumber and red onion, halve the cherry tomatoes, and finely chop the fresh parsley and mint.
4. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper to create the dressing.
5. Once the spelt has cooled, combine it in a large bowl with the diced cucumber, cherry tomatoes, red onion, chickpeas, parsley, and mint.
6. Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated; serve immediately or chill for flavors to meld.