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Wheat berry salad with fresh vegetables
Zakaria Ouaarab

Mediterranean Wheat Berry Chickpea Salad

A chewy Mediterranean wheat berry salad with chickpeas, edamame, feta, cucumber, tomatoes, herbs, and lemon dressing. Meal-prep friendly and protein-rich.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups dry wheat berries rinsed
  • 1 15-oz can chickpeas rinsed and drained
  • 1 1/2 cups shelled edamame cooked and cooled
  • 1 large English cucumber diced
  • 2 cups cherry tomatoes halved
  • 6 oz feta cheese crumbled
  • 1/2 cup fresh parsley chopped
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fine salt plus more to taste
  • 1/4 teaspoon black pepper

Method
 

  1. Add the wheat berries to a large pot and cover generously with water. Bring to a boil, then reduce to a steady simmer and cook until chewy-tender, about 45 to 60 minutes depending on the variety. Drain well and cool.
  2. Whisk together the olive oil, lemon juice, garlic, oregano, salt, and black pepper in a small bowl.
  3. Add the cooled wheat berries, chickpeas, edamame, cucumber, tomatoes, feta, and parsley to a large bowl.
  4. Pour over the dressing and toss well. Taste and adjust salt or lemon if needed. Serve immediately or chill for 30 minutes for the flavors to blend.

Notes

Nutrition is an estimate and varies by wheat berry variety, feta, edamame, chickpeas, dressing, and serving size. Cook time can vary depending on the wheat berries used.