Salad
- 1/2 cup hard wheat berries
- 1, 14-oz can of chickpeas
- 2, 6-oz jars of marinated artichokes, liquid drained and reserved
- 8-oz cherry tomatoes, halfed
- 2 small heirloom tomatoes, cut into chunks
- 100-120 grams feta cheese
- 1/3 cup mint, chopped
- 1/3 cup parsley, chopped (I used flat leaf, but curly works as well)
- 3 Tablespoons tahini
- 3 1/2 Tablespoons fresh lemon juice
- 3 1/2 Tablespoons pure water
- 1 large garlic clove, minced
- 1 Tablespoon of Za’atar spice
- 1/8 teaspoon salt
- pinch of cayenne
- 3 Tablespoons flax oil
- Bring 1 1/2 cups water to a boil and cook wheat berries for 50-60 minutes. Drain and set aside.
- While the wheat berries are cooking, blend tahini, lemon juice, water, garlic, Za’atar, salt and cayenne in a food processor or blender. Once blended, keep blender running and add flax oil gradually. Season with salt and pepper if needed.
- Toss together the wheat berries, chickpeas, artichokes, tomatoes, feta cheese, mint and parsley. Drizzle with the Za’atar tahini dressing and a bit of the reserved artichoke liquid. Sprinkle a bit more Za’atar spice straight onto the salad if you like.