Turkish Chickpea and Herb Wheat Salad

Instructions

1. 1

   Measure all ingredients. Rinse 150 g dried wheat berries under cold running water in a strainer until the water runs clear. Chop 50 g mixed dill and mint finely on a cutting board. Thinly slice 40 g spring onions. Crumble 100 g Beyaz Peynir into small bite-sized chunks and set aside.

2. 2

   Transfer the rinsed wheat berries to a medium saucepan and pour in 600 ml cold water along with 2 g salt. Bring to a boil over high heat, then reduce to medium-low. Simmer uncovered for 20 to 25 minutes until the grains swell, turn tender, and have a slight chewy bite.

3. 3

   Pour the cooked wheat into a fine-mesh colander to drain the hot water completely. Rinse the wheat briefly under cool tap water for 10 seconds to stop the cooking process. Shake off excess moisture and let it drain in the sink for 5 minutes so the salad stays dry.

4. 4

   In a large salad bowl, combine 45 ml extra virgin olive oil, 30 ml fresh lemon juice, remaining salt, and 2 g black pepper. Whisk vigorously with a small whisk for 30 seconds until the dressing thickens slightly and emulsifies into a uniform, smooth mixture.

5. 5

   Add the well-drained wheat berries, 200 g cooked chickpeas, chopped herbs, and sliced spring onions directly into the dressing bowl. Using a large spoon, fold all ingredients together for 1 minute until every grain and chickpea is thoroughly coated with the lemon dressing.

6. 6

   Scatter the crumbled Beyaz Peynir over the salad. Gently fold twice with a spoon so the cheese stays in visible chunks rather than breaking down into a paste. Serve immediately at room temperature or cover and chill in the refrigerator for 30 minutes before enjoying.

Serve with

Drink

Traditional Turkish Frothy Mint Ayran

Turkish · 10 min