Oat Berry Salad with Chickpeas and Feta
A hearty grain salad with bold Mediterranean flavors and a satisfying chew
Why This Recipe Works
Oat berries provide a satisfying, nutty chew that holds up much better than lighter grains against bold Mediterranean ingredients. This hearty salad relies on that robust texture, ensuring the dish maintains its structure even after being dressed.
Instructions
Bring the water to a boil in a large saucepan. Add the oat berries and salt, partially cover, and simmer over medium-low heat—stirring often to prevent sticking—until the berries are tender but still have a firm, chewy bite, 45 to 50 minutes. Drain the grains well and rinse under cold running water until they are no longer warm, then transfer to a large bowl.
Whisk the oil, lemon juice, cilantro, honey, garlic, cumin, paprika, cayenne, and salt together in a small bowl until the dressing is emulsified. Drizzle the mixture over the cooled oat berries, then stir in the chickpeas, arugula, roasted red peppers, and feta until evenly combined. Season with salt and pepper to taste and serve while the arugula is still crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead of time?
The oat berries can be cooked and dressed up to 2 days in advance, though the arugula should be folded in just before serving.
