Vegan wheat berry salad is a hearty dish that's loaded with fresh vegetables and it's tossed in a tangy, oil-free lemon tahini dressing. This recipe is easy to make in less than one hour and it's great for meal prepping or to make for dinner when you don't feel like turning on the oven!
Combine 2 cups water and 1 cup einkorn wheat berries in a medium pot. Bring it to a boil and then reduce the heat to low. Let the wheat berries cook until tender and all the water has been absorbed. It should take about 30-35 minutes.
While the wheat berries are cooking, halve the cherry tomatoes, slice and quarter the cucumber, roughly chop the artichoke hearts, dice the red onion, and slice the olives.
In a small bowl, whisk together 1 tbsp tahini, 1 tbsp dijon mustard, 2 tbsp lemon juice, 1 tbsp water, ½ tsp garlic powder, ¼ tsp salt, and ¼ tsp pepper until smooth.
Transfer the cooked wheat berries to a large mixing bowl and add the tomatoes, cucumbers, red onion, artichoke hearts, and olives. Drizzle the lemon tahini dressing over the salad and use a large spoon to gently stir to combine.
You can eat the salad warm or put it in the fridge to chill for 30 minutes to 1 hour.
Try to cut all the salad ingredients into bite-sized pieces so it's easy to eat.
If your tahini is super thick, you may need to add an additional 1 tbsp of water to the dressing to help it break down.
If you use a can or jar of artichokes, I like to gently squeeze each artichoke over the sink to get rid of any excess brine. The salad doesn't need the extra liquid or salt.
If you don't want to wait for the salad to chill in the fridge, you can eat it warm.
Store the leftover salad in an airtight container in the fridge for 4-5 days.