Arugula, Chickpea and Wheat Berry Salad
Wheat berries, chickpeas, roasted bell peppers, and arugula are tossed with a refreshing and flavorful dressing. It fills you up with lots of goodness and yumminess.
|For the dressing:|
olive oil, extra-virgin
minced, more or less to taste
or to taste
or more or less to taste
|For the salad:|
chickpeas (garbanzo beans)
1 can, drained and rinsed
roasted red bell peppers
jarred, drained, patted dry and chopped
freshly ground to taste
To prepare dressing:
Bring the orange juice to a simmer in a small saucepan over medium-high heat.
Reduce the heat to medium and cook until the juice is syrupy and reduced to ⅓ cup, about 15 minutes.
Transfer the orange syrup to a small bowl and refrigerate until cool, about 12 minutes.
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.
To prepare salad:
Bring 4 quarts water (16 cups) to a boil in a large pot.
Add the wheat berries and ½ teaspoon salt, cover and cook, simmering, stirring often, until tender but still chewy, about 70 minutes.
Drain the wheat berries and rinse them under cold running water until cool.
Transfer the wheat berries to a large bowl and set aside.
For assembling the salad:
Stir in the chickpeas, roasted red peppers, feta, and half the dressing into the big bowl with the wheat berries. Season with salt and black pepper to taste.
In a separate bowl, toss the arugula with the remaining dressing and divide among 4 plates. Arrange 1 cup of the wheat berry mixture on top of each salad. Serve.