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Arugula, Carrot and Chickpea Salad with Wheat Berries
COOKIE AND KATE12Ingredients
75Minutes
420Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup wheat berries (dried, or spelt 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)
- 1/2 cup feta cheese (crumbled)
- 6 cups arugula (if it’s not baby arugula, you might want to give it a few chops to break it into smaller pieces)
- 1/3 cup olive oil
- 2 tsp. honey
- 2 garlic cloves (pressed)
- 1/4 tsp. red pepper flakes
- 1 lemon (small, juiced)
- 1/2 tsp. sea salt (ground, or kosher salt)
- freshly ground black pepper (to taste)
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium560mg23% |
| Potassium540mg15% |
| Protein11g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber10g40% |
| Sugars7g |
| Vitamin A220% |
| Vitamin C50% |
| Calcium20% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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