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:
- 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.
- 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.
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
Let’s Connect
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xoxo, Faith
Lemony Chickpea and Herb Wheat Berry Salad Recipe
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
This post was first published on An Edible Mosaic on August 28, 2013. I updated it with more information on April 9, 2021.
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 
I scored some freshly combined soft feed wheat locally and made this.
Yum!
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