Za’atar Tossed Wheat Berry Salad: tomato, artichokes, feta


  1. 1/2 cup hard wheat berries
  2. 1, 14-oz can of chickpeas
  3. 2, 6-oz jars of marinated artichokes, liquid drained and reserved
  4. 8-oz cherry tomatoes, halfed
  5. 2 small heirloom tomatoes, cut into chunks
  6. 100-120 grams feta cheese
  7. 1/3 cup mint, chopped
  8. 1/3 cup parsley, chopped (I used flat leaf, but curly works as well)
Za’atar Tahini dressing
  1. 3 Tablespoons tahini
  2. 3 1/2 Tablespoons fresh lemon juice
  3. 3 1/2 Tablespoons pure water
  4. 1 large garlic clove, minced
  5. 1 Tablespoon of Za’atar spice
  6. 1/8 teaspoon salt
  7. pinch of cayenne
  8. 3 Tablespoons flax oil
For the salad
  1. Bring 1 1/2 cups water to a boil and cook wheat berries for 50-60 minutes. Drain and set aside.
For the dressing
  1. 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.
Assemble the salad
  1. 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.
  Source:    ]]>