Tabbouleh with Wheat Berries and Herbs

5 from 1 vote

A delicious side salad or lunch

Prep Time30

Course: Salad

Cuisine: Mediterranean

Diet: Lower Carb, Heart Healthy, Vegan

Servings:

Calories: 211kcal

2 cups cooked wheat berries from about ¾ cup uncooked, prepared according to package directions
2 cloves garlic finely minced or mashed into a paste
3 Tbs olive oil
3 Tbs fresh lemon juice
Kosher salt and fresh ground pepper
2 cups fresh parsley leaves
1 cup celery leaves
½ cup mint leaves
2 scallions green part, chopped
1 small jalapeño halved, seeded, and thinly sliced
1 pint grape or cherry tomatoes halved
½ medium English cucumber

Place cooked wheat berries in a mixing bowl.
Whisk olive oil, lemon juice, garlic together and season with salt and pepper.
Pour dressing over wheat berries and toss well.
Lightly chop parsley, celery leaves, and mint (large pieces)
Add chopped herbs, scallion, jalapeño, cucumber, and tomatoes to wheat berries and toss to combine ingredients and coat with dressing.
Adjust seasoning with additional salt and pepper.
Refrigerate for 15 minutes or so to let flavors blend.

Recipe adapted from Food&Wine