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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. All possibilities of veggies welcome, all tossed with chickpeas and tender chewy wheat berries. Got zucchini? How about green beans? Eggplant? Cucumbers? Both roasted and fresh crisp veggies dressed with lemon tahini sauce and a spicy vinaigrette–you will looove this main-course summer 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

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Summer Harvest Salad with Chickpeas and Wheat Berries recipe details:

  • 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 are interchangeable grains. The ancient cousins of wheat, spelt and farro are more digestible and many people with wheat intolerance can eat them. For those who don’t do gluten, red rice is a good substitute.
  • 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. Or you can prepare your garbanzos from scratch with 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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5 from 2 votes
Roasted Veggie Salad in Gorge
Summer Harvest Salad with Chickpeas and Wheat Berries
Prep Time
30 mins
Cook Time
1 hr 30 mins
 

Make this main-course salad with your choice of vegetables--what's on hand.

Course: Main Course, Salad
Cuisine: Vegetarian
Keyword: main course salad, wheat berries
Servings: 10 servings.
Calories: 166 kcal
Ingredients
  • 1 ½ cups cooked wheat berries , or spelt or farro (see note)
  • 2 cans garbanzo beans (chickpeas), drained and rinsed (about 3 cups)
  • 5 to 7 cups prepared vegetables , according to your heart’s desire and what is available.
Veggie possibilities include:
  • 1 medium zucchini , cut or sliced, then grilled
  • 1 small eggplant , cut in 1-inch dice, then grilled
  • 2 large handfuls of green beans , trimmed, grilled and cut in 1-inch pieces
  • 1 cucumber , peeled, seeds removed and thinly sliced
  • 2 green onions , the white and some of the green, chopped
  • ¼ cup diced red onion
  • 1 or 2 carrots , grated or cut in matchsticks
  • 1 cup very thinly sliced red or green cabbage
  • ½ bunch kale , any varietal, stems removed, chopped
  • 1 beet , peeled and grated or cut in matchsticks
  • 1 cup cherry tomatoes , cut in half
  • Chopped lettuce greens , optional
For the dressings:
Instructions
  1. Mix the cooked wheat berries, chickpeas and prepared vegetables together in a bowl. Make a vinaigrette with the olive oil, lemon juice, salt, and pepper. Stir in basil pesto, if using. Add the vinaigrette to the bowl, tossing everything together with a spoon. Taste. Add salt and pepper as needed.
  2. If you are finishing with tahini sauce and guajillo dressing, drizzle them immediately before serving. I like to keep the sauce and dressing aside and let people drizzle as much as they wish.

Recipe Notes
  • Cook the wheat berries until tender, according to package directions.
  • Wheat berries, spelt berries and farro are interchangeable here. Red rice is a good substitute for those with celiac disease.
  • Before grilling or roasting the vegetables, toss with a bit of olive oil and salt and pepper.
  • If you have pesto on hand, add its gusto to the oil and vinegar dressing.

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.

5 comments

  • 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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