Hello everyone! I’m so excited!! Mr. FBBQ and I went to the local library used book sale (as we try to do whenever they hold them) and I got a new (used) cookbook by America’s Test Kitchen called Vegan for Everybody. It’s got so many amazing recipes! I cannot wait to share them with you !!! This is the first of many! For this dish, we need wheat berries, oranges, sherry vinegar, Dijon mustard, garlic, paprika, olive oil, chickpeas, baby spinach, and a red onion. The recipe didn’t call for it, but I thought little red tomatoes would be a good addition to this dish. I was not wrong.
Start by cooking the wheat berries, as they take a while to cook.
While those are cooking, we will make the dressing. Add the sherry vinegar, Dijon mustard, chopped garlic, paprika, and olive oil to a bowl. Whisk it together and set it aside.
Chop up the red onion, thinly. Add that to a bowl. Drain and rinse the chickpeas (I used canned instead of dried as I usually would, mostly due to time constraints). Add the chickpeas to the bowl with the onions. Cut the little tomatoes in half and add those as well.
Pour the dressing from the other bowl on top of the onion/tomato/chickpea bowl. This recipe called for the oranges to be added as chunks to the final dish, but I never do well with the stringy, thin membrane of oranges so I juiced them and poured that on top of the mixture as well.
Once the wheat berries are cooked, allow them to cool for a bit.
The spinach will be the base for this dish. Top that with the wheat berries.
Add the veggie/dressing mix to the top of the wheat berries.
You are now ready to enjoy this wonderful dish! More to come from the new cookbook!