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Summer Harvest Salad with Chickpeas and Wheat Berries {vegan}

Make this hearty summer harvest salad your showcase for summer’s luscious vegetable bounty. With chickpeas and tender chewy wheat berries, dressed with lemon tahini sauce and a drizzle of colorful red chile dressing–here’s your new favorite main-course salad!

Summer Harvest Salad with Chickpeas and Wheat Berries in bowls with 2 dressings

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Last summer I put together a version of this harvest salad featuring zucchini, green beans, eggplant, cucumber, beets and cherry tomatoes, all grown in our neighbors’ gardens. A couple of days later, I made a variation of the first, tossing chunks of grilled zucchini (ahem–it’s summer), plus ribbons of kale and cabbage into the protein-full chickpeas and wheat berry nuggets. So good.

For your summer harvest salad, choose whatever vegetables your big heart desires. Include bright colors like carrots, red cabbage and tomatoes. Be sure to add something green and leafy, like kale and lettuce. Grill or oven-roast some of your veggies, and keep others raw for fresh crunch.

ingredients for grilling zucchini for Roasted Veggie, chickpea and wheat berry salad

In summer, grilling the vegetables makes sense–who wants to turn the oven on when it’s hot outside?

Show off your veggies, it doesn’t matter, in this summer harvest salad. Dress with a simple vinaigrette first, and then, if you have time, drizzle with tahini sauce and my bright guajillo dressing.

Summer Harvest Salad with Chickpeas and Wheat Berries--tahini dressing on side

Just so you know, some of the links below are affiliates. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

Summer Harvest Salad with Chickpeas and Wheat Berries recipe details:

  • Gluten-free?  Red rice (Affiliate link) will be an an excellent substitute for the wheat berries.
  • To enjoy this summer harvest salad at its very best, prep all the ingredients beforehand and toss them together immediately before serving.
  • Wheat berries, spelt berries and farro (Affiliate links) are interchangeable grains. The ancient cousins of wheat, spelt and farro are more digestible and many people with wheat intolerance can eat them.
  • Cook up more wheat berries than you need. Kept frozen, they’re ready and waiting to add nutty texture to salads and soup.
  • Canned chickpeas of course are the quick and easy. But if you have a pressure cooker or Instant Pot, cook your garbanzos from scratch, using dried beans.
  • Extra tahini sauce and guajilo chile dressings are nice to have around. My easy 5-minute tahini sauce with the lemon tahini variation and my red chile dressing are delicious on most any salad.
  • Inspiration for this recipe comes from a full-of-gusto veggie, chickpea and wheat berry salad I tasted at a food cart at Portland Oregon’s farmer’s market.

Make it a fabulous week–get in the kitchen and cook a salad worthy of summer!

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This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

Nutrition information is meant to be an estimate only. The numbers will vary based on the quantity consumed and substitutions that are made. The optional tahini and guajillo chile dressings are not included in the nutrition calculations.

Nutrition Facts
Summer Harvest Salad with Chickpeas and Wheat Berries
Amount Per Serving
Calories 166 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 139mg6%
Potassium 729mg21%
Carbohydrates 29g10%
Fiber 10g42%
Sugar 11g12%
Protein 5g10%
Vitamin A 1391IU28%
Vitamin C 20mg24%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


  • I’m still in Washington so it seems appropriate I attempt to remake this “gorge” salad. Thanks GREG Reply · 14 August, 2015

  • Gorgeous hearty salad! Love the combo of flavors in the dressing! Reply · 17 August, 2015

    • Letty

      Thanks Deborah. Glad you like it! Reply · 20 August, 2015

  • Carolyn Brior

    This recipe is perfect. I had veggies left from my CSA farm share this week and I used them up with your recipe. I used farro, one English cucumber, one zucchini (didn’t roast it), and 5 small carrots. Cubed them in my veggie chopper. Chopped up 5 curly kale leaves and 5 basil leaves. Added 10 halved cherry tomatoes. I didn’t have any pesto but I did have basil infused olive oil so I used that. I like the dressing with the lemon juice. It tastes so bright and fresh. Reply · 13 July, 2019

    • Hi Carolyn,
      Thank you–you made my day! I am on vacation and brought farro and a pressure cooker with me so will be making a variation of summer harvest salad this week. Reply · 14 July, 2019

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