Kamut Salad

This kamut salad is delicious and high in protein.  I cooked the kamut and made the dressing, then just made up half the recipe for dinner, serving the kamut hot with the fresh veggies and chickpeas.  I used the leftovers for lunches by cutting up fresh veggies and mixing them with the dressing and cold kamut and chickpeas.

For the kamut:

3 cups water

1 cup kamut

Bring the water to a boil, then add the kamut.  Reduce the heat, put a lid on it, and let it simmer for 1 & 1/4 hours.  Then take the lid off and let it simmer until the liquid is evaporated, about 10 minutes.

For the dressing:

Juice of 1 lemon or lime

1 tablespoon flax or olive oil

1 clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon pepper

Mix it all together with the following ingredients:

1 can chickpeas, drained

1-2 cups cherry tomatoes

1 red bell pepper, chopped

1 bunch scallion, sliced thinly

1 cup chopped mini cucumber

1/4 cup parsley, chopped

Enjoy!

One thought on “Kamut Salad

  1. Hi Kim!

    I love the recipe, looks fresh and delicious…perfect for the summer! I represent Kamut International and just wanted to say thank you for posting such a great article on the grain! We love seeing our fans making great food! If you are interested, we would love to see you on facebook or twitter.

    Facebook: http://www.facebook.com/pages/edit/?id=298321243950#!/pages/KAMUT/298321243950

    Twitter: http://twitter.com/kamutwheat

    We hope to see you on there!

    Cheers!

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