A really filling and delicious salad that would pair nicely with all sorts of proteins. It's also perfect for a picnic since it doesn't need to be refrigerated.

The original recipe can be found at this link

Kamut and Chickpea Salad

Salad Ingredients

1 to 1 1/2 cups cooked Kamut berries*
2 cups cooked chickpeas
2 roasted red peppers drained
1/2 small onion, minced
1/4 cup minced parsley

Dressing Ingredients

5 tablespoons fresh-squeezed lemon juice
4 tablespoons olive oil
3 teaspoons Dijon mustard
2 or 3 minced cloves of minced garlic
Salt and pepper
Fresh Herbs, (your choice)

Directions

In a small bowl, blend together the lemon juice, olive oil, Dijon-style mustard, garlic, salt, pepper, and fresh herb. Mix all the salad ingredients together with dressing in a bowl. Best if marinated for about an hour before serving. It gets better the longer it sits! Check seasoning before serving.

Not sure how to cook kamut? It's easy!

*Cooking Kamut Berries

To cook, use 3 parts water to 1 part kernel. Bring to a boil with a pinch or two of salt. Cover and simmer on low for 1½ to 2 hours or until tender. Let stand 15 minutes. Drain excess liquid if any.