0 from 0 votes
Mediterranean Salad with Wheatberry & Tempeh
Cook Time
1 hr
 

Briny Kalamata olives, capers, and oregano provide this chewy, nutty salad with a super tasty burst of flavor. It’s a delicious way to introduce tempeh into your diet!

Course: Salad
Cuisine: Mediterranean
Servings: 6 servings
Calories: 1359 kcal
Ingredients
  • 1 cup wheatberries
  • 3 ½ cups water
  • 1 tsp salt divided
  • 1 large red pepper cored, seeded, diced (~1 cup)
  • 1 cup tempeh diced small (~4 oz)
  • ¾ cup celery thinly sliced
  • 1/3 cup scallions ~ 2 large, chopped
  • ¼ cup slivered almonds toasted
  • 2 TB pitted kalamata olives finely chopped
  • 1 TB capers finely chopped
  • 1 TB parsley minced
  • 1 TB extra virgin olive oil
  • 1 ½ tsp white wine vinegar
  • 1 tsp Dijon mustard
  • ½ tsp garlic minced
  • ½ tsp fresh oregano minced
  • 1/8 tsp pepper
Instructions
  1. Combine wheatberries, water, and ½ tsp salt in a medium saucepan. Bring to a boil, reduce to a simmer, cover and cook for approximately 1 hour or until wheatberries are tender (but retain some chew). Drain and cool. Combine cooked wheatberries with pepper, tempeh, celery, scallions, olives, capers, and parsley. In a small bowl whisk together olive oil, vinegar, mustard, garlic, oregano, remaining ½ tsp salt and 1/8 tsp pepper. Pour over wheatberry salad and toss well.
Nutrition Facts
Mediterranean Salad with Wheatberry & Tempeh
Amount Per Serving
Calories 1359 Calories from Fat 450
% Daily Value*
Total Fat 50g 77%
Saturated Fat 7g 35%
Sodium 2958mg 123%
Potassium 1414mg 40%
Total Carbohydrates 178g 59%
Dietary Fiber 35g 140%
Sugars 8g
Protein 66g 132%
Vitamin A 95.6%
Vitamin C 200.8%
Calcium 39.9%
Iron 74%
* Percent Daily Values are based on a 2000 calorie diet.

Leave a Comment