Healthy Wheat Berries with Arugula-Carrot and Chickpea Salad

Hello everyone, You’re most welcome to my blog, no1recipe. In this post, we will tell you how to make Healthy Wheat Berries with Arugula-Carrot and Chickpea Salad.

A bold and scrumptious salad full of racy arugula, sweet carrots, and whole grains.

The other day, I caught on that I’ve posted a whole lot more salads than Supreme’s other blogs. Hearty salads with grains or sap (or both, as is the case then) are atrocious hand dishes for family refections and easy potluck immolations. I’m also induced that they’re the ultimate single-girl food. I can make a big coliseum of salad and keep it in the fridge for ready-made reflections or just stick a chopstick in it for a snack. Living only, I can eat straight out of the coliseum without an eyebrow raised. The single life is good, my musketeers and the gratuities are numerous.

Arugula-Carrot and Chickpea Salad

That trip to New York reminded me how important I love my quiet life with Cookie. Every moment of that trip was spent with others, others whose presence I enjoy veritably much, but I need ample alone time to feel like myself. Cookie understands this; she lounges around on the settee and comes by to say hi if I’ve spent too important time gaping at this screen. Every day, our discussion goes commodity like this, “Cookie, have I told you how enough you look moment?

Benefits of Wheat Berries with Arugula, Carrot, and Chickpea Salad

Healthy Wheat Berries with Arugula-Carrot and Chickpea Salad

Recipe by K.B MarksCourse: SaladsCuisine: VariousDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

55

minutes

Calories

503

kcal

Total time

1

hour 

15

minutes

This bold salad would stand as a balanced meal.

Ingredients

• Salad ingredients

• 1 cup dried wheat berries (or spelled 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

• ½ 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)

• Dressing ingredients

• ⅓ cup olive oil

• 2 teaspoons honey

• 2 garlic cloves, pressed

• ¼ teaspoon red pepper flakes

• 1 small lemon, juiced

• ¼ teaspoon fine salt

• Freshly ground black pepper, to taste

Directions

• Cook the wheat berries Since it takes around an hour to cook, I like to make it redundant and indurate it for later. To cook the wheat berries, bring 4 quarts of water to a pustule in a large pot. Stir in the wheat berries and ½ tablespoon swab.
• Completely cover the pot with a lid and chef, stirring frequently, until the berries are tender but still a little leathery (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 distance or pouring them into a large coliseum, stirring sometimes). 
• In the meantime, whisk together the dressing constituents. Transfer the cooled wheat berries to a big coliseum. Add the chickpeas, carrots, feta rubbish, and arugula and toss to combine. Mizzle in the dressing and toss to fleece. Serve incontinently. 

Notes

• If you won’t be serving this salad incontinently or if you suspect you’ll have leavings, 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 snappily.