First I have to thank all my wonderful readers who sent me emails, messages, or comments on my big announcement that was hidden at the bottom of my last post. If you didn’t catch it, Mike and I moved to Kuwait. We are thrilled to be starting a new chapter of our lives and I am excited to bring you updates as we explore our new home. Can I just say that I have the best readers ever?
Ok, so let’s talk about this salad.
Along the lines of my Strawberry Black Bean Salad, Pardina Lentil, Green Apple + Kale Salad, and Greek-Flavored Butter Bean Salad, this is the same kind of hearty salad that keeps well. I love to keep this type of salad on hand for quick, healthy lunches throughout the week.
With this particular salad, the flavor 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.
- 1 cup (200 g) wheat berries
- 1 teaspoon coarse salt, divided
- 4 cups (1 liter) water
- 1 cup (180 g) cooked chickpeas, rinsed and rained
- 1 bunch (about 6 medium) scallions (white and green parts), thinly sliced
- ½ bunch fresh parsley leaves, minced
- 3-4 tablespoons fresh lemon juice (adjust to taste)
- 4 tablespoons (60 ml) olive oil
- ¼ teaspoon ground black pepper
- Add the wheat berries, ½ 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 ½ teaspoon salt) in a large bowl; refrigerate until serving (this salad is even better the next day!).
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 
Can’t wait to try this. Barley would work as well as the wheat berries.
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.
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
I do like wheat berries and always forget they exist when I cook. This is a very hardy and nutritious salad,looks wonderful.
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!
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.
Saw the Instagram pics when you posted them the other day! Wow so exciting!
I love salads like this a lot :)
I love salads with chickpeas and that lemony dressing – so good!
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
Congratulations on your move, that’s very exciting! This salad looks incredible, I can’t wait to try it….with cheese of course!
A wholesome and scrumptious! A fabulous combination.
Cheers,
Rosa