Ingredients
For the salad:
- 1 cup grünkern (200 g) (freekeh is a good substitute)
- 1 x 400 g can organic chickpeas, rinsed and drained
- 8-10 sun-dried tomato halves (packed in oil), chopped (about 60 g)
- 2 tablespoons capers (in brine), (alternatively use pitted Kalamata olives, chopped)
- 1 medium to large red onion, finely chopped
- 1/2 cup slivered almonds, toasted (50 g)
- 1 small bunch flat-leaf parsley, chopped
- generous handful spinach leaves, chopped
For the dressing:
- 6 tablespoons extra-virgin olive oil
- 2 tablespoon balsamico creme
- 1 -2 tablespoon fresh lemon juice, to taste
- 1/2 teaspoon sea salt, or to taste
- freshly ground pepper, to taste
Instructions
- Cook the Grünkern according to package instructions; for about 30 minutes. Drain it well and set aside to cool for a few minutes.
- In a small bowl, mix together the dressing ingredients.
- Transfer the grünkern to a large serving bowl, along with the chickpeas, sun-dried tomatoes, capers, red onion, toasted almonds, parsley, and spinach. Pour over the dressing and toss to combine. Serve and enjoy!
Notes
The middle eastern grain freekeh (or frikeh) which is also a smoked young green grain — but rather than produced from spelt, it’s made from durum wheat — can also be using in place of Grünkern in this salad. Other grains such as freekeh, farro, barley or spelt are also a good substitute.