Name: Vegan Wheat Berry Salad with Chickpeas, Spinach, and Orange
Total time: 2 h 15 min
Ingredients: 1½ cups wheat berries; Salt and pepper; 3 oranges; 4 teaspoons sherry vinegar; 2 teaspoons Dijon mustard; 1 garlic clove , minced; ¾ teaspoon sweet smoked paprika; 3 tablespoons extra-virgin olive oil; 1 (15 ounce) can chickpeas , rinsed; 3 ounces (3 cups) baby spinach , chopped; 1 small red onion , sliced thin; ¼ cup minced fresh mint

Why This Recipe Works

We wanted a wheat berry salad that was interesting but also pantry-friendly. We chose to showcase a classic pair of ingredients from Spanish cuisine—chickpeas and spinach. Along with these, we added juicy orange segments (another popular Spanish ingredient) and piquant red onion slices, and tossed them in a tangy, aromatic vinaigrette made with sherry vinegar, Dijon mustard, garlic, sweet smoked paprika, and extra-virgin olive oil. Minced fresh mint rounded out the dish with a verdant brightness. We found it easiest to cook the wheat berries like pasta, simply boiling them in 4 quarts of water with salt to boost their flavor. Some simply shake a random measure of salt into their pasta pot, but we found that nailing the amount of salt in the boiling water was key to making the wheat berries taste good: With too little salt, the grains were insipid, and with too much salt, they didn't absorb enough water and remained hard and crunchy after cooking. One and a half teaspoons of salt was just right, flavoring the perfectly cooked wheat berries from germ to bran.

Before You Begin

If using quick-cooking or presteamed wheat berries (read the ingredient list on the package to determine this), you will need to decrease the wheat berry cooking time in step 1.

Instructions

Bring 4 quarts water to boil in large pot. Add wheat berries and 1½ teaspoons salt, return to boil, and cook until tender but still chewy, 1 hour to 1 hour 10 minutes. Drain wheat berries, spread on rimmed baking sheet, and let cool completely, about 15 minutes. (Cooled wheat berries can be refrigerated for up to 3 days.)

Meanwhile, cut away peel and pith from oranges. Cut each fruit into quarters, then slice each quarter into ¼-inch-thick pieces. Transfer fruit to bowl.

Whisk vinegar, mustard, garlic, paprika, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Whisking constantly, slowly drizzle in oil. Add wheat berries, chickpeas, spinach, onion, oranges, and mint and toss gently to combine. Season with salt and pepper to taste, and serve.