A grain based salad of wheatberries, roasted eggplant, and chickpeas with Middle Eastern flavors.
1 cup dried garbanzo beans
1 cup wheatberries (you could also use farro, barley, or spelt berries)
1 large eggplant, diced into 1 inch cubes
4 tablespoons extra-virgin olive oil, divided
1/2 teaspoon cumin powder
1 teaspoon sumac or lemon zest
1 pint halved cherry tomatoes
1/2 cup chopped parsley
1/2 cup chopped cilantro
2 green onions, sliced
juice from 1/2 lemon
2-3 tablespoons za’atar spice blend
1/2 cup crumbled ricotta salata, feta, or goat cheese. Or to keep it vegan, use oil cured black olives.