Tuesday, July 14, 2015

Khorasan Wheat (Kamut) Bean Salad

The last time I made Garbanzo Beans/Chickpea Salad, I enjoyed it quite a lot. As a result, such bean salads make quite a regular appearance, especially on hot summer days; and given a new spin each time. As always, if I can accomplish a one-dish meal in a salad, why not?

Time to add some carbs.


Pasta it shall be. Not the usual pasta, not even whole wheat pasta. But organic Khorasan (Kamut®) wheat, an ancient grain that is not only rich in healthy fiber, protein, and magnesium but also a good source of iron, thiamin Vitamin B1, niacin Vitamin B3, and zinc.

The rich nutty flavors of Khorasan wheat complements the sweet tangy dressing and refreshing bell peppers and herbs notes in this Khorasan Wheat (Kamut®) Bean Salad.

I am guessing I will be faulted when I say this but this salad makes a very good TV dinner (or rather, maybe computer-streamed videos these days?). As one eats guilt-free, one commits another sin of a sit-down meal with "eyes-hooked-on-screen".


Ingredients: Organic bell peppers, dressing, thinly sliced shallots, mixture of organic red kidney and chickpeas, pasta shells

Besides ease of preparation and it being a one-dish, this salad can be made in a batch (stores well in the fridge for about three days) and serves very well as make-ahead meals, or quite a substantial side-dish to entrees such as En-Papillote Cod/ Trout/ Salmon or Roasted Chicken.

Dressing: Organic apple cider vinegar (ACV), raw honey, cold-pressed flax seed oil

The original bean salad recipe is found here.


Fresh herbs, red onion and homemade vinegar-based dressing give canned beans a refreshing taste!

In addition to sharing with Hearth and Soul, this post will also be shared with My Legume Love Affair #87 (guest host: Zesty South Indian Kitchen), current owner Food and Spice and original creator The Well Seasoned Cook.

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