Arugula, Chickpea & Feta Wheat Berry Salad

I’ve been in search of some good lunches lately.  I get bored with leftovers all of the time, which I’m almost shocked to be saying.  Because I am a real leftover lover for the most part.  I’m also not a big fan of sandwiches for lunch…I can do it once a week, but more than that I can’t stomach.  Luckily, I’ve found lots of great grain recipes that pack some protein and offer a pretty healthy and filling lunch.  I’d say this one is a keeper.

you will need:
1 cup dried wheat berries
1 can chickpeas, rinsed and drained
4 large carrots, grated
½ cup feta cheese, crumbled
4 cups arugula (chopped if large leaves)
2 tablespoons honey
2 garlic cloves, pressed
¼ teaspoon red pepper flakes
1 small lemon, juiced
2 tablespoons champagne vinegar
salt & freshly ground black pepper, to taste

Bring 4 cups of salted water to a boil in a large pot. Stir in the wheat berries and turn down to low. Cook, stirring every so often, until the berries are tender but still a little chewy; 45 minutes to an hour. Drain the wheat berries (if necessary) and let them cool to room temperature.

In the meantime, whisk together the honey, garlic, red pepper flakes, lemon juice, champagne vinegar and salt & pepper.

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. Can be served immediately or sit at room temperature until ready to serve.  It’s also delicious chilled for lunch.

close up!

serves: 4 as a side or lunch
time: 15 min. prep + 1 hour cook time
from: Cookie & Kate 

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