Einkorn Tabouleh Sprout Salad Recipe

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This salad is made with sprouted einkorn, an ancient grain, which sprouts in two to three days and adds a whole new texture to this salad.
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“Harvest Arts for Small-Scale Growers” by Eli Rogosa, takes a closer look at the culture, biodiversity, resilience, and cuisine of ancient wheat.


  • 3 cups (200 g) finely chopped arugula (or spinach), heirloom tomatoes, green scallions, and wild greens such as parsley, purslane, dandelion, and lambsquarters
  • 3 cups (600 g) sprouted einkorn
  • 2 cloves fresh garlic, diced (15 g)
  • 1 Tbsp (10 g) fresh finely chopped thyme
  • Dash of salt
  • 1⁄2 cup (50 g) crumbled feta or goat cheese
  • Dressing
  • 2 Tbsp (30 g) olive oil
  • 2 Tbsp (30 g) fresh-squeezed lemon juice
  • 1 Tbsp (20 g) maple syrup
  • 2 garlic cloves, finely diced (15 g)


    • Chop arugula, tomatoes, scallions, wild greens, garlic, and thyme. Toss with einkorn sprouts. Whisk together the oil, lemon juice, maple syrup, and diced garlic. Drizzle the dressing on. Season with salt. Garnish with the crumbled feta cheese and sprigs of parsley.
    • How to Sprout Einkorn: Place grains in a bowl of water, swish, and float off the hulls. Soak grains overnight. Pour off water, cover, and rinse twice a day. The sprouts are ready to eat in 48 to 72 hours, just before they sprout rootlets.

    Reprinted with Permission from Restoring Heritage Grains by Eli Rogosa and Published by Chelsea Green.

    Restoring Heritage Grains: The Culture, Biodiversity, Resilience, and Cuisine of Ancient   (Chelsea Green, 2016) by Eli Rogosa, explores ancient wheat and how it is used today. Find out why it is important to restore this ancient wheat and the advantages it can provide. Learn of the different types of grains found around the world that make up this collection of grains. Find this excerpt in Chapter 5, “A Taste of History.”