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Mediterranean kamut and chickpea salad

June 5, 2018 Recipes
Last Reviewed By Judith Rodkey-Matusky, RD

Ingredients

  • 1 cup cooked Kamut (or barley, quinoa)
  • 1 cup packed arugula
  • 1 cup chopped red bell pepper
  • 3 tablespoons finely chopped sun-dried tomatoes
  • 2 scallions, chopped
  • 1 (15.5 ounce can no salt added chickpeas, rinsed and drained
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon crushed red pepper
  • 2 tablespoons pistachios

Cooking instructions

Combine Kamut, arugula, bell pepper, tomatoes, scallions and chickpeas in a large bowl. In a small bowl, combine lemon juice, oil, honey, mustard, salt and red pepper, stirring with a whisk. Drizzle over Kamut mixture, and toss. Sprinkle with pistachios.