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Roasted Veggie Salad in Gorge
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5 from 2 votes

Summer Harvest Salad with Chickpeas and Wheat Berries

Make this main-course salad with your choice of vegetables--what's on hand.
Prep Time30 mins
Cook Time1 hr 30 mins
Course: Main Course, Salad
Cuisine: Vegetarian
Keyword: main course salad, wheat berries
Servings: 10 servings.
Calories: 166kcal


  • 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:


  • 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.
  • 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.


  • Red rice is an excellent gluten free substitute.
  • Cook the wheat berries until tender, according to package directions.
  • Wheat berries, spelt berries and farro are interchangeable here. 
  • 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.


Calories: 166kcal | Carbohydrates: 29g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 139mg | Potassium: 729mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1391IU | Vitamin C: 20mg | Calcium: 45mg | Iron: 1mg