Wheat Berry Salad With Chickpeas, Olives & Raisins

November 28, 2017
I love salad, I really do. There are few things in life that give me as much joy as a bowl of fresh leafy greens, especially after a weekend of eating out or consuming one too many slices of pie. But salad is often perceived as boring when I make it for friends and family; it seems too rote, too predictable. With this in mind, I set about creating a heftier grain salad featuring an undervalued grain: wheat berries. Wheat berries are simply the whole wheat kernel from which wheat flour is derived. Because they contain the bran, germ, and endosperm of the wheat kernel, they are especially rich in protein, fiber, and B vitamins, the latter of which are important for vegans! Beyond these many health benefits, wheat berries are delicious: chewy, nutty, and slightly sweet. In this wheat berry salad, I combined the grain with some sweet and salty components, such as olives and raisins, in addition to some chopped vegetables for good measure. If you plan to serve this salad over the holidays, consider swapping the raisins with cranberries or pomegranate for a festive vibe. While I don't plan to stop eating traditional salads anytime soon, this wheat berry mix will certainly be in regular rotation!
Wheat Berry Salad With Chickpeas, Olives & Raisins

Wheat Berry Salad With Chickpeas, Olives & Raisins

Recipe Type: Hearty Entrees Salads
utensils YIELDS 4-6 servings
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  • 2 cups wheat berries, cooked
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1/3 cup raisins
  • 1/3 cup green olives
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon white wine vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon dried thyme
  • Salt and pepper
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1. In a large bowl, mix together wheat berries, carrots, celery, raisins, and green olives. 2. Stir in olive oil, vinegar, mustard, thyme, and salt and pepper. Mix well to combine. Taste and adjust seasoning as desired. Serve salad warm or cold.

Also by Molly: Vegan Chocolate Chip Banana Bread Parfait

Related: Vegan Cobb Salad with Tempeh Bacon

Spiralized Beet & Blood Orange Salad

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Photos: Molly Lansdowne

Contributing Editor Molly Lansdowne lives in Boston, Massachusetts. In her free time, she enjoys writing, practicing yoga, and traveling around New England. Follow Molly on Pinterest @bostonvegan and Instagram @molly_lansdowne.


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