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Mediterranean Salad with Wheatberry & Tempeh

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!
Cook Time1 hr
Course: Salad
Cuisine: Mediterranean
Servings: 6 servings
Calories: 1359kcal

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

  • 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

Calories: 1359kcal | Carbohydrates: 178g | Protein: 66g | Fat: 50g | Saturated Fat: 7g | Sodium: 2958mg | Potassium: 1414mg | Fiber: 35g | Sugar: 8g | Vitamin A: 95.6% | Vitamin C: 200.8% | Calcium: 39.9% | Iron: 74%

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