Arugula, Carrot and Chickpea Salad with Wheat Berries

4 from 1 reviews

This bold salad can stand as a balanced meal.


Salad ingredients

Dressing ingredients


  1. 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).
  2. 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.


The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.