📝 About This Recipe
Experience the majestic texture of Kamut, an ancient khorasan wheat known for its buttery flavor and impressive protein profile. This vibrant salad marries the chewy, nutty grains with crispy spiced chickpeas, fresh garden herbs, and a velvety tahini dressing. It is a sophisticated, plant-forward masterpiece that celebrates the rustic elegance of ancient grains while providing a satisfying, nutrient-dense meal.
🥗 Ingredients
The Ancient Grains
- 1.5 cups Kamut (Khorasan wheat berries) (rinsed thoroughly)
- 4 cups Vegetable broth (low sodium preferred)
- 1 piece Bay leaf (dried)
Roasted Protein & Vegetables
- 1 can (15 oz) Chickpeas (drained, rinsed, and patted very dry)
- 3 tablespoons Extra virgin olive oil (divided)
- 1 teaspoon Smoked paprika
- 1 piece English cucumber (diced into 1/2 inch cubes)
- 1.5 cups Cherry tomatoes (halved)
- 1/4 cup Red onion (finely minced)
- 1/2 cup Fresh flat-leaf parsley (roughly chopped)
- 1/4 cup Fresh mint leaves (chiffonade)
Lemon-Tahini Dressing
- 1/4 cup Runny tahini (well-stirred)
- 3 tablespoons Fresh lemon juice (about 1 large lemon)
- 1 teaspoon Maple syrup (to balance acidity)
- 1 clove Garlic (grated or finely minced)
- 2-3 tablespoons Warm water (to thin to desired consistency)
- 1/2 teaspoon Sea salt and cracked black pepper (or to taste)
👨🍳 Instructions
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1
In a large pot, combine the rinsed Kamut berries, vegetable broth, and the bay leaf. Bring the mixture to a rolling boil over high heat.
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2
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 50-60 minutes. The grains should be tender but still possess a distinct, pleasant chew.
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3
While the grain simmers, preheat your oven to 400°F (200°C). Line a small baking sheet with parchment paper.
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4
Toss the dried chickpeas with 1 tablespoon of olive oil, smoked paprika, and a pinch of salt. Spread them in a single layer on the baking sheet.
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5
Roast the chickpeas for 20-25 minutes, shaking the pan halfway through, until they are golden and crisp. Set aside to cool.
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6
Prepare the dressing by whisking together the tahini, lemon juice, maple syrup, grated garlic, salt, and pepper in a small bowl.
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7
Slowly whisk in the warm water one tablespoon at a time until the dressing reaches a creamy, pourable consistency. It may seize up at first, but keep whisking!
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8
Once the Kamut is finished cooking, drain any excess liquid and discard the bay leaf. Spread the grains out on a large plate or tray for 10 minutes to cool slightly and prevent clumping.
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9
In a large mixing bowl, combine the slightly cooled Kamut, diced cucumber, halved cherry tomatoes, and minced red onion.
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10
Drizzle the remaining 2 tablespoons of olive oil over the salad and toss gently to coat the grains.
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11
Fold in the fresh parsley and mint. The warmth of the grains will slightly release the aromatics of the herbs.
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12
Pour half of the lemon-tahini dressing over the salad and toss thoroughly to ensure every grain is seasoned.
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13
Just before serving, fold in the roasted chickpeas to maintain their crunch.
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14
Transfer the salad to a serving platter and drizzle with the remaining dressing and a final crack of black pepper.
💡 Chef's Tips
Soak the Kamut berries overnight in water to reduce the cooking time to about 30-40 minutes. Ensure your chickpeas are bone-dry before roasting; moisture is the enemy of a crispy chickpea. If the red onion is too sharp for your palate, soak the minced pieces in cold water for 5 minutes then drain before adding to the salad. Kamut is a sturdy grain that doesn't get mushy, making this an ideal meal-prep salad that tastes even better the next day. For a gluten-free alternative, you can swap Kamut for sorghum or brown rice, though the flavor profile will change slightly.
🍽️ Serving Suggestions
Pair with a chilled glass of crisp Sauvignon Blanc or a sparkling mineral water with lime. Serve alongside grilled halloumi cheese or a piece of lemon-herb roasted chicken. Top with a handful of toasted pine nuts or pomegranate seeds for extra texture and sweetness. Serve inside warm pita pockets with a dollop of hummus for a portable lunch. Accompany with a side of roasted eggplant or a simple arugula side salad.