Vegans Know Salad: Fresh, Filling Summer Grain Bowl Recipe

It has been so hot here In New Jersey these last few days and the last thing on my mind Is turning on the oven or even standing at the stove. One of the things I love pulling together on a hot day Is a salad. The salad I'm sharing with you today Is so satisfying with different flavors and textures.

Please keep In mind that I am not a professional recipe writer, If something doesn't make sense to you, please ask me In the comments, there's always a chance I didn't think of something you might expect In a more recipe focused blog. Any recipe I share has been tested In my kitchen and I only share the ones I would make again!

I try to always have cooked grains on hand. I'll make a big batch of something in the rice cooker like rice, wheat berries, farro...etc. leave some In the fridge for the next meal and freeze the rest in small portions so I always have a batch I can pull out. The frozen grains reheat very well in the microwave with just a splash of water.

Recipe - Summer grain bowl salad (loosely, this Is really something you can throw In whatever you have on hand)

Ingredients:

• Wheat berries (about a 1/4 cup but adjust based on your hunger)

• Crispy chickpea croutons: I used the chickpea recipe within this recipe from the Plantbased RD. Some of you might remember that the Plant-based RDs cookbook Peaceful Kitchen was my most used cookbook In 2025: Read my blog on that here, Reading Resources - Part 3

• your favorite bean (I used black beans, there is no bean I love more)

• chopped roasted red and yellow peppers from the jar (or just roasted red peppers)

• chopped red onions

• scallions

• lettuce or other greens

Instructions:

• Layer the bottom of the bowl with lettuce, arugula, spinach, or massaged kale (I used a mix of baby butter and romaine lettuces In the pictured salad)

• Add toppings, below Is what Is In the salad In the photo

  • crispy chickpea "croutons" (made ahead of time) recipe linked above

  • roasted broccoli (made ahead of time) raw or microwaved broccoli also work

  • black beans (opened a can, rinsed, and dumped half the can Into the bowl)

  • 1/4 cup (give or take) of wheat berries

  • chopped red onion, roasted red and yellow peppers (from a jar)

  • scallions to garnish

  • multiple turns of black pepper

  • pinch of salt (optional)

• Don't forget your favorite dressing and mix it up! I love a simple oil and vinegar, a few squeezes of lemon, or a nice balsamic glaze drizzle depending on my mood

• Additional toppings I enjoy:

  • any cooked veggies you have on hand and don't have a plan for

  • artichoke hearts!

  • walnuts, pumpkin or sunflower seeds, ground flax seed

  • fresh herbs like cilantro, dill, parsley, or basil

Tips and additional Instructions:

• Roasted broccoli - I learned an Incredible trick from watching Chef Derek Sarno videos on YouTube. Blanch the broccoli first! Then toss with some oil and seasonings and roast Is the way to get broccoli with perfect texture and roastiness. I don't remember the video where I saw him do this so I've linked his channel above, just click his name.

  • The genius behind his method Is that he's not taking up precious space on the stovetop to get this broccoli going and you don't have to watch a pot.

    • Cut/chop your broccoli and add to a heat-safe bowl. Sprinkle with a little salt

    • Boil enough water to completely submerge the broccoli. Once boiled, pour the boiling water over the chopped broccoli. I let mine sit about 5-7 minutes.

    • Preheat the oven to 425°F. Prepare a baking sheet with parchment paper

    • After 5-7 minutes, drain the broccoli, add back to the bowl, pat dry, and toss with oil or vegetable broth and seasonings Often I keep It simple with salt, pepper, and a little bit of garlic powder but don't be afraid to use spices that complement the meal you're adding the broccoli to ( I often use a Mexican Inspired spice blend, Indian, Italian seasonings....you get the Idea).

    • Add broccoli to the baking sheet and place In the preheated oven for about 15 minutes, keeping an eye on It so It doesn't burn

So, are you going to give this salad a go? What's your favorite vegetable (or fruit) to put in your salad? Tell me in the comments below!

Want more recipes? I'm already looking at different tomato focused recipes, what are you looking for?

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Hey, I'm Kimberly.

As a Vegan Educator and the creator behind this space, I spend my time covering all things vegan. My goal is to help you live your best vegan life.

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