Lemony Chickpea and Herb Wheat Berry Salad 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.

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

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

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.

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.

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

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

Lemony Chickpea and Herb Wheat Berry Salad 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.

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Course: Salad

Cuisine: American

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Servings: 4 servings

Calories: 365kcal

Author: Faith Gorsky

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

US Customary - Metric

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!).

Helpful Tips

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

Nutrition

Calories: 365kcal | Carbohydrates: 49g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Sodium: 601mg | Potassium: 189mg | Fiber: 10g | Sugar: 2g | Vitamin A: 672IU | Vitamin C: 15mg | Calcium: 65mg | Iron: 3mg

Tried this recipe?Mention @anediblemosaic or tag #anediblemosaic!

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

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