Fruity Wheatberry Salad with Greens & Chickpeas
Prep time
Cook time
Total time
Recipe type: Lunch, Dinner
Serves: 4-6
  • 1 cups wheatberries
  • 1½ cups cooked chickpeas
  • 1 cups chopped peaches, skins removed
  • 1 cup blueberries
  • 1 cup sliced strawberries
  • 4 cups chopped raw kale or spinach (I used kale)
  • ½ cup almonds, chopped
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 3 tbsp apple cider vinegar
  • 1½ tbsp maple syrup
  • 1 tsp hemp oil
  • 1 tsp flax oil
  • 1 tsp Dijon mustard
  • ¼ tsp cinnamon
  • ½ tsp salt
  1. Cook your wheatberries by combining 1 cup wheatberries and 3 cups water to a large pot. Bring the mixture to a boil, then reduce heat to simmer, cover, and cook for about 1 hour.
  2. Sautee your kale in a pan of water (just a bit of water is fine), until wilted. Set aside.
  3. Chop your almonds and add to a large bowl with peaches, blueberries, strawberries, chickpeas, sauteed kale and cooked wheatberries. Add in the dressing (all of it), and mix well, being careful not to smash the fresh fruit.
  4. Serve cold or at room temperature (I think it tastes best at room temperature).
  1. Add all ingredients to a small mason jar (or small bowl) and shake/whisk until combined. Taste and adjust seasonings, if needed.
Recipe slightly adapted from Oh She Glows.

*For a nut-free dish, omit the almonds. Replace with sunflower seeds.
*If you don't have hemp or flax oil, replace either with extra virgin olive oil.
Recipe by Vegan Recipes from Cassie Howard at