Cookie and Kate · by Cookie and Kate★ 4.8
Wheat Berry Salad with Arugula, Carrots and Chickpeas
NUTRITION · PER SERVING75M COOK
CAL 18%·PRO 23%
CARBS 44G50% OF CAL
9G FIBER2G ADDED4G INTRINSIC29G OTHER6G TOTAL SUGAR
FAT 17G42% OF CAL
4G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chewy wheat berries combined with chickpeas, carrots, arugula, and feta in a lemon vinaigrette. Boldly flavored and substantial, proving whole grains make a lovely salad base.
mainsaladbeans🍪 sheet pan🍲 stockpotvegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup dried wheat berries*
- 1 can chickpeas (15 ounces) or 1 1/2 cups cooked chickpeas, rinsed and drained
- 4 medium carrots, sliced into ribbons using a vegetable peeler
- 1/2 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
- 1/4 cup lemon juice (about 1 large or 2 medium lemons), to taste
- 2 teaspoons honey
- 2 medium garlic cloves, pressed
- 1/4 teaspoon red pepper flakes (omit if sensitive to spice)
- 1/4 teaspoon fine salt
- Freshly ground black pepper, to taste
At a glance
PER SERVING · TIME 75M
CAL 18%·PRO 23%
CARBS 44G50% OF CAL
9G FIBER2G ADDED4G INTRINSIC29G OTHER6G TOTAL SUGAR
FAT 17G42% OF CAL
4G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 406mg
- Total sugar
- 6g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 329mg
- Calcium
- 143mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 406MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.