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!