Curried Wheat Berry Salad

Curried Wheat Berry Salad

Made  times
Genuinewestern 0

"Delicious, Mediterranean-influenced salad. It's a healthy whole food salad that can be eaten as a main dish or side dish. Eat immediately or chill for several hours. I think it gets better after sitting for a few hours, as the raisins soften up and the wheat berries absorb some spice. Eat up!"
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8 h 55 m servings 469 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 66.6g
  • 21%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place wheat berries in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
  2. Bring 6 cups water and wheat berries to a boil in a saucepan; add 1 teaspoon olive oil and salt. Reduce heat to medium-low, cover, and simmer until the wheat berries are tender and have split open, 45 minutes to 1 hour. Drain and rinse wheat berries with cold water.
  3. Whisk 1/3 cup olive oil, curry powder, parsley, red pepper flakes together in a bowl until dressing is evenly mixed.
  4. Combine wheat berries, chickpeas, sunflower seeds, and raisins in a bowl. Drizzle dressing over wheat berry mixture; toss to coat and season with salt.



I used coconut oil instead of olive oil for the flavor, added garlic salt and shredded carrots for color and flavor. Turned out pretty good!

This was a great recipe. I cooked the wheat berries a day ahead and refrigerated them until the day of my party. I also added dried mango. Yummy!

Very tasty. I substituted hemp seeds because I had them and thought the dish turned out great. Will certainly make this again.

I was up a creek finding something for my vegetarian DIL. This was a winner. Used black beans and grated carrots .

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