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Weight Watchers Roasted Onion, Chickpea




Source of Recipe


Marla


Recipe Introduction


This wheat berry salad, with a nutty taste and a chewy, wild rice texture, is delicious served hot as a side dish or cold as a grain salad. The sweetness of the roasted onions lends an especially nice flavor.




List of Ingredients




Weight Watchers Roasted Onion, Chickpea and Wheat Berry Salad

1 cup uncooked wheat berries
1 serving cooking spray (5 one-second sprays per serving)
2 large onion(s), coarsely chopped
2 cup canned chickpeas, drained and rinsed
1/3 cup vegetable broth
1 tsp table salt, or to taste
1/2 tsp black pepper, freshly cracked, or to taste
1/3 cup parsley, cilantro or mint (or a combination of all 3), fresh, chopped



Recipe



To prepare wheat berries, place berries in a bowl and pour in enough water to cover them by several inches; let soak for at least 12 hours. Next, heat 4 cups of water to boiling in a medium saucepan. Drain wheat berries and add to saucepan; simmer gently until wheat berries are tender, about 45 to 60 minutes. Or skip soaking the wheat berries and increase the simmering time to about 2 hours; drain water from pan.

Preheat oven to 350°F. Coat a 9 X 13-inch baking pan with cooking spray.

Add onions to pan and roast, stirring occasionally, until golden, about 30 minutes. Add wheat berries, chickpeas and broth to onions; season with salt and pepper. Roast, stirring occasionally, about 30 minutes more.

Garnish with parsley before serving. Yields about a heaping 3/4 cup per serving. (Note: This dish can be served hot or cold.)

POINTS® Value | 4
Servings | 6