Kamut Salad with Chickpeas and Olives

Kamut Salad with Chickpeas and Olives

Kamut, a grain descended from an ancient variety, consists of large, bronze-colored wheat kernels. High in protein and selenium, it tastes slightly sweet and nutty, has a chewy texture and is best in salads, soups, pilafs and stuffings. This recipe originally appeared in More Magazine.  Photo: Christopher Testani

  • Prep Time: 23 minutes
  • Cooking Time: 35 minutes
  • Servings: 6 to 8


  1. In a large saucepan, combine Kamut,½ teaspoon salt and an abundant amount of water. Bring to a boil, then reduce to a simmer for about 30 minutes, until grain is tender but still firm. Drain well, and let cool.
  2. To make the dressing, combine the lemon juice, shallot and vinegar. Slowly add the olive oil while whisking, then add remaining ½ teaspoon salt and the pepper. Set aside.
  3. Combine the remaining ingredients with the cooked grain, and toss with dressing. Adjust seasonings. This keeps well for several days.

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