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Salads are the land mark of all vegan and vegetarian diets. But what most people fail to see is how exciting salads can be!
We don’t simply just throw in a bunch of lettuce leaves, some carrot, tomato, and call it a day. Okay, so sometimes this is okay. I’m not one to say it’s ‘wrong’ or bad to do it. I have done it myself on occasion. But I like to be a little extra when creating salads. Not only do they have to look good (Instagram worthy is a must), but they have to taste good and fulfil nutritional needs.
This salad does all of the above and more.
To make this recipe, you will need 9 ingredients and 40 minutes.
We start off with some wheat berries. Wheat berries are a good source of protein, fiber, and complex carbohydrates (the good kind). We then add in some avocado, blueberries, chickpeas, and crushed almonds for a good source of ‘healthy fats,’ potassium, vitamin B6, vitamin C, various antioxidants, and protein.
We top all of this off with some cucumber, lamb’s lettuce, tomato, and yellow bell pepper for a source of magnesium, folate, copper, vitamin K1, vitamin A, and vitamin E.
The salad with wheat berries, lamb’s lettuce, blueberries, and chickpeas is the perfect meal for lunch or dinner because it’s:
To store any left overs or pre-made salad, place your meal into an airtight container and put it in the fridge for up to 48 hours.
I think that this meal is perfect for taking to work with you. It’s easy to carry with you and requires nothing more than a fork to eat it (you don’t even need to heat it). If are making this meal for work, be sure to place it in the container you plan on taking to work. You can simply grab and go in the morning.
I hope you have enjoyed this recipe as much as I do. Be sure to leave a comment below to let me know how you liked it. See you next time.
Liked this recipe? Why not head over and check out our Quinoa Salad with Mango, Sprouts, Nuts and Berries or our Couscous Salad with Bell Pepper, Tofu and Sweet Corn for more exciting salad ideas.
For the wheat berries
For the salad
|Amount Per Serving|
|Calories 229||From Fat 80|
|% Daily Value*|
|Total Fat 9g||13.69%|
|Saturated Fat 1g||5.26%|
|Trans Fat 0g|
|Total Carbohydrate 34g||11.27%|
|Dietry Fiber 9g||36.77%|
|Vitamin A 713.83IU||14.28%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.4mg||19.86%|
|Vitamin C 105.92mg||176.54%|
|Vitamin D 0IU||0%|
|Vitamin E 2.47mg||8.24%|
|Vitamin K1 (phylloquinone) 23.15µg||28.93%|
|Pantothenic acid 0.95mg||9.55%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.