Arugula, Carrot and Chickpea Salad with Wheat Berries

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