Oat Berry, Chickpea, and Arugula Salad
Hearty whole grains tossed with peppery greens and a cumin-spiced lemon dressing
Why This Recipe Works
Cooking oat berries like pasta ensures they stay tender and distinct without becoming mushy. This salad balances the nutty chew of the whole grains with bright citrus, creamy feta, and peppery arugula for a satisfying main-course salad.
Instructions
Bring 4 quarts of water to a boil in a large pot. Add the oat berries and salt, then reduce the heat and simmer until the grains are tender but still have a pleasant chew, about 45 to 60 minutes.
Drain the oat berries in a fine-mesh strainer and rinse under cold running water until completely cooled. Drain well again for several minutes to ensure the salad doesn't become watery.
Whisk the olive oil, lemon juice, cilantro, honey, garlic, cumin, paprika, and cayenne together in a large bowl until well combined. Season with salt and pepper to taste.
Add the cooled oat berries, chickpeas, arugula, roasted red peppers, and feta to the dressing. Toss gently to combine and serve immediately while the greens are crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
Can I make this ahead of time?
The oat berries can be cooked 1-2 days in advance and stored in the refrigerator.
