Arugula, Carrot and Chickpea Salad with Wheat Berries
Author:Cookie and Kate
Prep Time:15 minutes
Cook Time:60 minutes
Total Time:1 hour 15 minutes
4 from 1 reviews
This bold salad can stand as a balanced meal.
1 cup dried wheat berries (or spelt berries or farro, adjust cooking time accordingly)
2 cups cooked chickpeas or 1 can chickpeas, rinsed and drained
4 carrots, sliced into ribbons using a vegetable peeler
1/2 cup feta cheese, crumbled
4 to 6 cups arugula (if it’s not baby arugula, you might want to give it a few chops to break it into smaller pieces)
1/3 cup olive oil
2 teaspoons honey
2 garlic cloves, pressed
1/4 teaspoon red pepper flakes
1 small lemon, juiced
1/2 teaspoon ground sea salt or kosher salt
freshly ground black pepper, to taste
Cook the wheat berries: Since wheat berries take around an hour to cook, I like to make extra and freeze it for later. To cook the wheat berries, bring 4 quarts of water to a boil in a large pot. Stir in the wheat berries and 1/2 teaspoon salt. Partially cover the pot with a lid and cook, stirring often, until the berries are tender but still a little chewy (about an hour). Drain the wheat berries and let them cool to room temperature (you can speed up the cooling process by pouring them onto a rimmed baking sheet or pouring them into a large bowl, stirring occasionally).
In the meantime, whisk together the dressing ingredients. Transfer the cooled wheat berries to a big bowl. Add the chickpeas, carrots, feta cheese and arugula and toss to combine. Drizzle in the dressing and toss to coat. Serve immediately.
If you will not be serving this salad immediately or if you suspect you will have leftovers, I would keep the arugula separate from the rest of the salad until it’s ready to be served. The dressing tends to wilt the arugula fairly quickly.
▸ Nutrition Information
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