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Home » Type » Salads » Bean Salads » Lemony Chickpea and Herb Wheat Berry Salad Recipe – Try a New Grain!

Lemony Chickpea and Herb Wheat Berry Salad Recipe – Try a New Grain!

April 9, 2021 by Faith 13 Comments

Jump to Recipe

In this Lemony Chickpea and Herb Wheat Berry Salad Recipe, the chewy texture and slightly nutty flavor of wheat berries is accented with tangy lemon, rich olive oil, and zippy herbs. Chickpeas bump up the protein and make it a filling, nutritious lunch or side dish.

Vegan Wheat Berry Salad in White Bowl

I’ve always loved hearty salads! Beans, grains, and green vegetables are some of my favorite additions to salads, not only because they’re satisfying and nutrient-dense, but also because they’re sturdy enough to keep well for a few days in the fridge.

The flavor of this salad is especially bright and fresh, thanks to a generous amount of parsley and lemon juice.

This salad is vegan and completely wonderful as-is! However, if you happen to have a bit of crumbled feta or goat cheese in the fridge and want to add a sprinkle, your secret will be safe with me.

Wheat Berry Salad Recipe with Description

In This Article

  • Wheat Berry Salad Recipe
  • How Do I Cook Wheat Berries?
  • Can I Make Wheat Berry Salad Ahead of Time?
  • Are Wheat Berries and Farro the Same Thing?
  • More Hearty Salad Recipes to Make
  • Lemony Chickpea and Herb Wheat Berry Salad Recipe

Wheat Berry Salad Recipe

This is a very easy salad to make, and it requires very few ingredients.

Ingredients in This Lemony Chickpea and Herb Wheat Berry Salad

  • Wheat berries
  • Canned chickpeas
  • Scallion
  • Parsley
  • Fresh lemon juice
  • Olive oil
  • Salt
  • Black pepper
Lemony Wheat Berry Salad on Rustic Wooden Table

How Do I Cook Wheat Berries?

Wheat berries are very easy to cook! I find that it’s easy to boil them on the stovetop; to do so:

  1. Add wheat berries, salt, and water to a pot. For every 1 cup of wheat berries, I use 1/2 teaspoon of coarse kosher salt and 4 cups of water.
  2. Bring up to a boil, then cover the pot, turn the heat down to low, and cook until the wheat berries are tender, about 1 hour, stirring occasionally.
  3. Drain, rinse under cold running water, and drain again.
Close Up Front View of Herb Wheat Berry Salad

Can I Make Wheat Berry Salad Ahead of Time?

Yes! Another great thing about this Wheat Berry Salad is that it’s perfect for meal prep! You can make it up to 4 days ahead and store it in an airtight container in the fridge.

Are Wheat Berries and Farro the Same Thing?

Farro and wheat berries are similar, but they aren’t the same thing.

They are both the whole grain of the wheat plant, each containing a rough husk, and inside it the bran, the endosperm, and the germ. However, the difference between wheat berries and farro is that farro comes from warm climate wheat varieties and wheat berries come from colder climate wheat varieties.

You can read more about the difference between farro and wheat berries on Forbes and Chowhound.

Wheat Berry Salad Recipe in White Bowl on Wooden Table

More Hearty Salad Recipes to Make

  • Mediterranean Bean Salad
  • Three Bean Salad
  • Za’atar and Mint Butter Bean Salad
  • Tuscan White Bean Salad
  • Pardina Lentil, Green Apple, and Kale Salad
  • Strawberry Black Bean Salad
Top View of Chickpea Wheat Berry Salad

Let’s Connect

I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
xoxo, Faith

Wheat Berry Salad Featured Image

Lemony Chickpea and Herb Wheat Berry Salad Recipe

By: Faith Gorsky
In this Lemony Chickpea and Herb Wheat Berry Salad Recipe, the chewy texture and slightly nutty flavor of wheat berries is accented with tangy lemon, rich olive oil, and zippy herbs. Chickpeas bump up the protein and make it a filling, nutritious lunch or side dish.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 10 mins
Course Salad
Cuisine American
Servings 4 servings
Calories 365 kcal

Ingredients
 
 

  • 1 cup wheat berries
  • 1 teaspoon coarse kosher salt divided
  • 4 cups water
  • 1 cup cooked chickpeas rinsed and drained (or use canned chickpeas)
  • 1 bunch scallions white and green parts, thinly sliced (about 6 medium scallions)
  • 1/2 bunch fresh parsley leaves minced
  • 3 tablespoons fresh lemon juice
  • 4 tablespoons olive oil
  • 1/4 teaspoon black pepper

Instructions
 

  • Add the wheat berries, 1/2 teaspoon salt, and water to a medium pot. Bring up to a boil, then cover the pot, turn the heat down to low, and cook until the wheat berries are tender, about 1 hour, stirring occasionally. Drain, rinse under cold running water, and drain again.
  • Combine the wheat berries and all other ingredients (including the remaining 1/2 teaspoon salt) in a large bowl.
  • Serve or refrigerate until using (this salad is even better the next day!).

Faith’s Tips

  • Storage: You can make this salad up to 4 days ahead and store it in an airtight container in the fridge.

Nutrition

Nutrition Facts
Lemony Chickpea and Herb Wheat Berry Salad Recipe
Amount Per Serving
Calories 365 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Sodium 601mg26%
Potassium 189mg5%
Carbohydrates 49g16%
Fiber 10g42%
Sugar 2g2%
Protein 11g22%
Vitamin A 672IU13%
Vitamin C 15mg18%
Calcium 65mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Wheat Berry Salad, Wheat Berry Salad Recipe
Tried this recipe?Let me know how it was!
Lemony Wheat Berry Salad Recipe Pin

This post was first published on An Edible Mosaic on August 28, 2013. I updated it with more information on April 9, 2021.

Filed Under: Bean Salads, Vegan Tagged: Wheat Berry Salad, Wheat Berry Salad Recipe

Comments

  1. Helga says

    August 21, 2022 at 3:40 pm

    I scored some freshly combined soft feed wheat locally and made this.
    Yum!

    Reply
  2. Dave LeBlanc says

    October 13, 2013 at 10:44 am

    Can’t wait to try this. Barley would work as well as the wheat berries.

    Reply
  3. Ash-foodfashionparty says

    August 29, 2013 at 5:00 pm

    It’s funny how you enjoy something so much when you eat and then forget they are in the pantry sitting. Thanks for reminding and this salad looks good.

    Reply
  4. Ashley - Baker by Nature says

    August 29, 2013 at 9:16 am

    This salad is just too gorgeous, Faith! Keep me updated on your travels, and for real, I’m sending you bagels! Much love, mama! xo

    Reply
  5. [email protected] says

    August 28, 2013 at 1:16 pm

    I do like wheat berries and always forget they exist when I cook. This is a very hardy and nutritious salad,looks wonderful.

    Reply
  6. Eileen says

    August 28, 2013 at 12:56 pm

    I totally missed your announcement–that’s so exciting! Congratulations! And this salad sounds great, of course. Beans and grains are so good together. I don’t know if I ever mentioned it, but I made that pardina lentil salad a few months ago, and it was SO good. Thank you!

    Reply
  7. Shannon says

    August 28, 2013 at 12:53 pm

    you know, i caught that in your last post and wondered if i had missed something- congrats! can’t wait to hear more about your newest adventure :) didn’t you just put out a cookbook? ha. you’re amazing! love the sounds of this salad, it’s totally right up my alley.

    Reply
  8. Nancy [email protected] says

    August 28, 2013 at 12:53 pm

    Saw the Instagram pics when you posted them the other day! Wow so exciting!

    Reply
  9. dixya| food, pleasure, and health says

    August 28, 2013 at 11:15 am

    I love salads like this a lot :)

    Reply
  10. Laura (Tutti Dolci) says

    August 28, 2013 at 10:26 am

    I love salads with chickpeas and that lemony dressing – so good!

    Reply
  11. Erica says

    August 28, 2013 at 7:23 am

    I haven’t had wheat berries in a while. I always forget how delicious they are! I have a trip planned to Whole Foods tonight- I’ll have to pick some up out of the bulk bins

    Reply
  12. [email protected] The Suburban Soapbox says

    August 28, 2013 at 6:42 am

    Congratulations on your move, that’s very exciting! This salad looks incredible, I can’t wait to try it….with cheese of course!

    Reply
  13. Rosa says

    August 28, 2013 at 4:56 am

    A wholesome and scrumptious! A fabulous combination.

    Cheers,

    Rosa

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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