Actually I do not think it is too right to give a recipe for salads. Salad is something you put in whatever is available at home or even better; you put in whatever you want. Then there are many recipes around. I guess it is just to give an idea.
I hope this recipe does give you ideas. However you are ofcourse free to add or take out anything you want. There has been a recent discussion about whether or not you should soak dry seeds such as the chickpeas and wheat berries in this recipe. There has been discussions about whether or not soak seeds the night before. You can read more about this in www.missvickie.com. Then there are others that are totally against soaking, they claim that the taste is better when not soaked and the only other difference it takes more time to cook and that there is nothing to do with the gas and soaking. You can read more about this opinion LA Times. So let me close the subject saying that it is totally up to you.
If you want to know what I do, I prefer to soak if I haven’t forgotten about it and if I have forgotten or if it is a sudden decision than I go ahead and boil longer. So it is more or less “don’t worry-be happy” situation.
This recipe is a very healthy and colorful one. Although it is called a salad it is also very filling too. I hope you try and enjoy it. It makes a huge serving dish too, so you can easily invite others to share.
It is up to you about whether or not to soak the chickpeas and wheat berries in the night before. Soaking will make the cooking shorter. This recipe is prepared considering that you will soak, if not just cook longer.
Place the wheat berries in a large pot cover with water and boil the night before. Add water to cover and leave to soak overnight. On the day of preparation wash and boil again until edible. The wheat berries will expand quite a lot.
Separately place the chickpeas in a separate bowl cover with water again on the previous night. On the day of preparation boil with covering water until edible.
If you will be using fresh or frozen peas boil or even better steam-cook until edible. If you will use canned peas skip this step as they are already very soft.
Then drain all the boiled/steamed material and wait until they cool.
Meanwhile wash and chop the dill.
Cut the red and green pepper and the pickles to tiny pieces of similar sizes.
In a big serving bowl mix the olive oil, salt, and lemon juice and pomegranate sauce.
Then add all the boiled ingredients and the chickpeas and mix well.
Sprinkle some red pepper flakes and serve cold.
You can prepare the boiled material earlier and keep in freezer to use when necessary.