Arugula, Carrot and Chickpea Salad with Wheat Berries

Serves: 4 Save

Ingredients (12)

  • 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


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