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
- 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.
- 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.
- Combine the remaining ingredients with the cooked grain, and toss with dressing. Adjust seasonings. This keeps well for several days.