So, here’s a good ethical dilemma for a Monday morning.

Party leftovers. What’s the deal?

Do you, as the individual who poured her blood, sweat, tears, money, and an occasional strand of hair into them get to keep them?  (Do you maybe totally purposefully include a strand of your hair in them just to ensure that you’ll get to abscond with them without too much fanfare or protest?)


Is it up to the host/hostess?

Must you take into consideration how hard you have to pry the container from out of their hands?

And on that note…how hard is too hard?

These are the questions that keep me up at night.  Especially the night before a certain sister’s birthday party when I know that this salad is on the menu and I already have designs on eating the leftovers for lunch this week.


Yes, I know. Kind of tacky of me.  But if you tasted this…you would understand.

The carrots become sweet and almost caramelized with a good roasting, which goes perfectly with the smoky dusting of cumin that you apply before doing so.  And that’s without even mentioning the tangy creamy feta that you throw into the mix.  It’s a salad worth coveting, that’s for sure.

In the end, I did take the leftovers home with me but that was after my best prying/pouting/feigning starvation Academy Award-winning performance. Good party-goer etiquette or not, this didn’t even stand a chance.


One year ago…Irish Car Bomb Moon Pies
Two years ago…Cannellini al Gratin, Meyer Lemon Ricotta Pancakes with Meyer Lemon Curd
Three years ago…Irish Beef and Guinness Stew, Baked Sweet Potato Falafel with Tahini-Yogurt Sauce
Four years ago…Honey-Glazed Crockpot Pulled Pork, Rotini with Butternut Squash in a Gorgonzola Cream Sauce

Roasted Carrot and Chickpea Wheat Berry Salad
Serves 6-8, adapted from Perry’s Plate

For the dressing: 

  • 1 tsp crushed or grated garlic
  • 1/4 tsp kosher salt
  • 2 tbsp sherry vinegar
  • 1 tsp dijon mustard
  • 3/4 tsp cumin
  • 1/2 tsp honey
  • pinch of cayenne pepper
  • 1/4 cup extra virgin olive oil

For the salad: 

  • 1 cup dried wheat berries, soaked overnight and then boiled until tender
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 2 lb carrots, peeled and cut in half lengthwise and then into 1/3-inch slices on a bias
  • 6 garlic cloves, smashed and peeled
  • 2 tsp cumin seeds
  • 2 tbsp heat-safe oil, like vegetable oil or grapeseed oil
  • 1 tsp kosher salt, plus more to taste
  • 2 cups walnut halves
  • 1/2 cup feta cheese
  • 1/2 cup lightly packed chopped fresh cilantro
  • 2 tbsp chopped fresh mint


  1. Make the dressing by whisking all of the ingredients together (except the oil) in a large bowl.  Pour the oil in to the bowl slowly, whisking to combine. Add the chickpeas and wheat berries and stir well to coat. Set aside while you prepare the rest of the salad.
  2. Preheat the oven to 400.
  3. Toss together the carrots, garlic cloves, cumin seeds, 2 tbsp oil, and salt in a large parchment-lined baking dish. Roast until tender and browned, about 25 minutes.
  4. Remove the garlic cloves from the pan and chop them. Transfer the garlic and roasted carrots to the bowl with the chickpeas. Toss until well mixed. Allow to cool slightly and then toss with the walnut halves, feta cheese, cilantro and mint. Season to taste with salt. Serve warm or at room temperature.


You are reading this post on Eats Well With Others at Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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59 Responses to Roasted Carrot and Chickpea Wheat Berry Salad

  1. I would completely steal these leftovers! I might have to put this on my menu this week too, looks so delicious!

  2. I totally plan on claiming all my leftovers, too!! I once went to a party where the host made a dal from my blog, and told me I could take the leftovers home. Imagine to my surprise when someone else wanted to snatch them. Booyah! I totally consider that a win! 🙂

  3. Usually when I make something for an occasion, I am so sick of it and stressed out from making it, I cannot LOOK at it for another minute…much less want to take it home. It says a great deal about the awesomeness of the dish that you can make massive amounts of it for a party and still crave it!

  4. Roasted carrots are delicious! And then you put them together with all these other fabulous ingredients… I would love a bowl of this salad for my lunch today!

  5. ha ha ha! My husband and I have some great inside jokes about people taking leftovers…not the people who made the dish, but the people who brought nothing with them except tupperware. I’d totally be “taking my bowl home” with me on this one…sounds so good – love those fat walnuts!

  6. marie says:

    I happen to have all of these ingredients on hand so I think I shall make it this week, I adore roasted carrots. And not only do I take my leftovers but usually after dinner parties there is so much food I’ll take other peoples as well! If they don’t want to take them they know I will.

  7. Girl, I would totally take this back home with me, too. It’s too much deliciousness to leave behind! 😉

  8. Natalie G says:

    Nice and healthy salad! Looks like it would make great leftovers too.

  9. Love this salad! Whata great combination of flavors! Yum!!

  10. Amy says:

    Hahahaha. Yes. I’m ashamed to admit that after a few hosted brunches and holiday get togethers, I have, ahem, on occasion…um….lied about there being any food left for people to take home. Because it was so stinkin’ delicious and I knew how much I would want it the next day. It was worth it!

  11. I’ve never made anything with wheat berries, but this sounds so good… especially if it was worth fighting for!

  12. Pam says:

    I’d want to take the leftovers of this one home too. Love all the flavors and textures in this dish Joanne.

  13. Erica says:

    What a healthy and delicious dish, Joanne! I love the dressing and the combination of flavors and textures is amazing…! great dish!What a wonderful recipe to start the week!

  14. haha! glad you kept the leftovers. This sounds like my kind of salad. Love roasted carrots more than anything!

  15. This looks delicious! The recipe would have come in handy back in January when I got 3 lbs. of carrots in the CSA share every week!

  16. Lora says:

    I love the flavors/spices in this. A great dish for any season.

  17. I’ve never tried roasting carrots so I’m definitely going to try this recipe!

  18. That dressing looks drinkable-good. I would probably just make a double batch and keep 1/2 at home so I could leave the rest with the host but that is cool she let you take it with you!

  19. Beth says:

    This salad sounds like it’s worth fighting for! I say you do whatever you have to, to take it home.

  20. Jenn Kendall says:

    this sounds truly delicious – i’m not typically drawn to carrot recipes, but this looks too amazing to pass up!

  21. Eileen says:

    This dilemma is why to make a double batch in the first place, and then leave half at home. 🙂 Although I would totally be fine with anyone taking their own dish home after a party! This salad sounds great–so hearty and filling. I can see why you’d want to have a big plate of it for lunch!

  22. I always take leftovers that I made home with me…I never thought it was weird until now. Hmm…haha, but if I made this I’d keep it too!

  23. The combo of flavours and textures here looks amazing! I think this would make the perfect take-to-work lunch!

  24. Kim says:

    It’s probably strange to crave carrots, but I’ve been doing exactly that lately. I’m pinning this one because it’s exactly what I’ve been wanting.

    As for party leftovers, that’s tough. If I have leftovers I usually leave them in another container (for the host) and take my plate/container/whatever home with me. I’m stingy with my cookware, etc.

  25. LOL, I’ve SO been there with the leftovers. I’m glad you took it – sometimes you’ve just gotta do what you’ve gotta do! The salad looks amazing, and that’s saying a lot coming from this sort of chickpea-hater 🙂

  26. Abby says:

    For this salad I’d def take them with me 🙂 seriously awesome flavors! I’m hooked on wheat berry salads.

  27. I had to print this one out to make for dinner tonight – I got 3 lbs carrots from my csa so this will be the perfect way to use them!

  28. If I made something and I wanted it back, I would probably just be like, okay bye I’m leaving now and I need to grab my platter now. And take it, with whatever’s left on it 🙂 Good job taking back what you wanted!

  29. Blond Duck says:

    What happens if they eat it all? Could you eat two batches?

  30. OohLookBel says:

    Lovely dish, I’d make it even without leftovers.
    By the way, I found a strand of my hair in my serve of the zucchini I made last night – I figured it was ok because the germs were mine anyway (hope this is correct from a medical standpoint – can you confirm. thanks).

  31. Found your blog via Move Eat Create and just wanted to tell you that I love it and have added you to my links page 🙂 This recipe looks amazing, as does every other one I’ve quickly looked through on your home page this morning!

  32. Haha, you’re totally allowed to take leftovers home from a party hosted by your family member! That’s a rule for sure. This looks awesome…so filling, with all the good stuff!

  33. this is such a wonderful rendition of a hearty and healthy salad! i love it

  34. Colynn O says:

    I totally feel you! I would shamelessly lose a couple of hair strands for this salad. YUM.

  35. All’s fair in family left-overs 🙂 I just beg my daughters to leave my husband and I just a little.

    What a delicious salad. I adore sweet, roasted carrots!

  36. That Girl says:

    The answer is to leave some at home! I’m usually just as happy to get rid of leftovers.

  37. The salad sounds terrific. I must agree with others and if I love something, I leave some at home…lol! 😉

  38. Deborah says:

    I adore roasted carrots – this sounds amazing!!

  39. Kari says:

    I think you definitely get to take some home. How much is the tricky thing…but definitely some! This looks gorgeous and frankly I’m not sure if I could share it at all 😛

  40. Lynn says:

    Hmmm – Ihave some carrots. I’m making this.

  41. Hannah says:

    I could never throw out leftovers- The guilt would eat away at me. I can’t say I would get so creative about re-purposing them though. Your creation is simply inspired! Much better than just eating the same dish for days to come… Or attempting to pawn it off on unsuspecting guests before they leave. Not that I know anyone who would do that, of course.

  42. This looks incredible! I am all over hearty vegetarian salads like this these days.

  43. This sounds amazing! I don’t blame you for wanting to keep the leftovers 🙂

  44. Candace says:

    I’ve been roasting carrots like crazy lately and eating them one by delicious one off of the roasting tray with my fingers. It should have been understood that you would be taking the leftovers home with you from your sister’s party. From my house and my party…well….I might feel differently, of course. Assuming there were leftovers…which I can’t believe that there would be. This salad looks amazing. I think I have absolutely everything for it. I’m going to soak some wheatberries now.

  45. haha, i would totally have left this at home 😉 or only brought a small portion to the party! this looks absolutely phenomenal 🙂

  46. Haha I never know about that either! Usually if I make a dessert I leave it behind because I don’t want to eat the whole thing myself anyway, but with healthier food I usually convince myself no one else would want it anyway and take it home for myself 🙂

  47. Reeni Pisano says:

    Roasted carrots rock! They kind of morph into squash-sweet potatoey kinds of things! I don’t blame you one bit for wanting to take this home!

  48. This recipe looks amazing- carrots and chickpeas are a great combo. I also never know if I should/never want to offer away good leftovers. I always try to make enough that they can take but I can still keep a lot 🙂 Guess I’m a selfish cook a little bit but food is so good!

  49. Ohhhh wow. This appeals to me greatly, I’ve been looking for new recipes for wheatberries after buying some on a whim, and also I love interesting recipes with carrots since they’re so cheap. As for the leftovers, why not just make a double batch? If it was anyone other than a sister I’d probably leave it there, family are probably more used to bad etiquette from each other!

  50. Katerina says:

    I would kill to have this salad right now in front of me! Looks perfect!

  51. Tandy says:

    This might have not made it to the party in my case! Delicious 🙂

  52. Tanya says:

    Is there anything that you might use instead of the wheat berries?

  53. Dining Alone says:

    I was lucky to leave a St Patty’s day party with some leftovers, but the host definitely kept some of the ‘hot dish’. Those Minnesotans love their hot dish 😉

  54. I love a good wheat berry salad and I have some I’ve been meaning to use up. I just needed the perfect inspiration. Thanks.

  55. Laura says:

    This post made me laugh. And I am really intrigued by this salad despite my lifelong aversion to cooked carrots. Hmmm….

  56. Melanie says:

    Newcomer to the blog here–this is the first recipe I’ve made from it and it is outstanding! So healthy and flavorful. I made a few substitutions as I live in a corner of Italy with limited access to some ingredients. First, I don’t think we have wheat berries here so I used farro instead, with the benefit of not having to start by soaking overnight. The farro and carrots cooked about the same length of time. Also no sherry vinegar so used white wine vinegar instead. I know it would taste better with sherry but it was still pretty great! Finally parsley for cilantro. This is going in the regular rotation!

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