Wheat Berry Salad with Arugula, Carrots and Chickpeas

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Ingredients

1 cup dried wheat berries*
1 can chickpeas (15 ounces) or 1 ½ cups cooked chickpeas, rinsed and drained
4 medium carrots, sliced into ribbons using a vegetable peeler
½ cup feta cheese, crumbled
5 ounces arugula (if it’s not baby arugula, give it a few chops to break it into smaller pieces)
⅓ cup extra-virgin olive oil
¼ cup lemon juice (about 1 large or 2 medium lemons), to taste
2 teaspoons honey
2 medium garlic cloves, pressed
¼ teaspoon red pepper flakes (omit if sensitive to spice)
¼ teaspoon fine salt
Freshly ground black pepper, to taste

As published by Cookie and Kate.

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