This kamut and chick pea salad provides plenty of complex carbs and protein to fuel you, healthy fat through olive oil and a whopping 17 grams of fiber. The salad is generously seasoned with the anti-inflammatory cancer fighters paprika and tumeric. As you can see in this Cooking Light article on cancer fighting foods, garlic and legumes are also great for this. It is one of my favorite recipes with Kamut and easy to make too!
Kamut, also known as Khorasan wheat, is an ancient grain that has been found in Middle Eastern regions like Iran and Europe for centuries. Even though this grain originated on the other side of the world, it has made the move stateside and grows on farms in the northern Great Plains where the climate is dry. For many, it is easier to digest. Find it online at Amazon or specialty food stores.
Pair this delicious salad with Grilled Turmeric Chicken Thighs , Pan-Fried Butternut Squash or Blackened Salmon. For a cooling side dish to team with it, try Creamy Pea Salad or Asian Cucumber Salad.
Ingredients
- 1 cup cooked kamut* or other whole berry wheat
- 1 can chick peas
- 6-9 grape tomatoes chopped
- 1 clove garlic crushed/minced
- 1 tbs olive oil
- 1 teaspoon paprika
- ½ teaspoon thyme
- ½ teaspoon tumeric
- 1 tbs balsamic vinegar
- ½ tbs white vinegar or lemon juice
- salt & pepper to taste
Instructions
- Combine the kamut, chick peas and tomato in a high mixing bowl.
- In small dish, mix together garlic, oil, paprika, thyme and tumeric, to make dressing.
- Pour dressing over the the kamut mixture, and stir to evenly coat.
- Add salt and pepper to taste.
* from my experience, this grain takes about an hour to simmer. Ratio of 1 cup Kamut to 2 cups water (or one cup broth, one cup water). Add some olive oil to the liquid and salt/pepper to taste.
Nutrition
Calories: 372kcal | Carbohydrates: 64g | Protein: 17g | Fat: 12g | Fiber: 17g
Recipe from www.momfoodie.com