Arugula, Chickpea and Wheat Berry Salad Recipe

Name: Arugula, Chickpea and Wheat Berry Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup orange juice prefer fresh; ⅓ cup cilantro freshly chopped; 2 tablespoons lime juice prefer fresh; 2 tablespoons water; 1 1/2 tablespoons olive oil, extra-virgin; 2 teaspoons honey; 2 cloves garlic minced, more or less to taste; 1/4 teaspoon salt or to taste; 1/2 teaspoon cumin ground; 1 pinch cayenne pepper or more or less to taste; 1/4 teaspoon paprika; 1 cup wheat berries; 1/2 teaspoon salt; 15 ounces chickpeas (garbanzo beans) 1 can, drained and rinsed; 1/2 cup sweet red bell peppers, roasted jarred, drained, patted dry and chopped; 1/2 cup feta cheese crumbled; 1 x black pepper freshly ground to taste; 8 ounces arugula (roquette)

Servings: persons

1 cup orange juice prefer fresh
⅓ cup cilantro freshly chopped
2 tablespoons lime juice prefer fresh
2 tablespoons water
1 1/2 tablespoons olive oil, extra-virgin
2 teaspoons honey
2 cloves garlic minced, more or less to taste
1/4 teaspoon salt or to taste
1/2 teaspoon cumin ground
1 pinch cayenne pepper or more or less to taste
1/4 teaspoon paprika
1 cup wheat berries
1/2 teaspoon salt
15 ounces chickpeas (garbanzo beans) 1 can, drained and rinsed
1/2 cup sweet red bell peppers, roasted jarred, drained, patted dry and chopped
1/2 cup feta cheese crumbled
1 x black pepper freshly ground to taste
8 ounces arugula (roquette)

1
To prepare dressing:
2
Bring the orange juice to a simmer in a small saucepan over medium-high heat.
3
Reduce the heat to medium and cook until the juice is syrupy and reduced to 13 cup, about 15 minutes.
4
Transfer the orange syrup to a small bowl and refrigerate until cool, about 12 minutes.
5
Stir in the cilantro, lime juice, water, oil, honey, garlic, salt, cumin, paprika, and cayenne into the cooled orange syrup, then set aside or you can refrigerate.
6
To prepare salad:
7
Bring 4 quarts water (16 cups) to a boil in a large pot.
8
Add the wheat berries and 1/2 teaspoon salt, cover and cook, simmering, stirring often, until tender but still chewy, about 70 minutes.
9
Drain the wheat berries and rinse them under cold running water until cool.
10
Transfer the wheat berries to a large bowl and set aside.
11
For assembling the salad:
12
Stir in the chickpeas, roasted red peppers, feta, and half the dressing into the big bowl with the wheat berries.
13
Season with salt and black pepper to taste.
14
In a separate bowl, toss the arugula with the remaining dressing and divide among 4 plates.
15
Arrange 1 cup of the wheat berry mixture on top of each salad.
16
Serve.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup orange juice prefer fresh, ⅓ cup cilantro freshly chopped, 2 tablespoons lime juice prefer fresh, 2 tablespoons water, and more.

Yes, Arugula, Chickpea and Wheat Berry Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arugula, Chickpea and Wheat Berry Salad

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