I'm at a payphone trying to call home...

Keeping with the idea of cool, fresh, flavorful salads I am introducing a carrot, chickpea, and wheat berry salad. The dressing is a simple vinaigrette that is light. Saltiness is added through the addition of feta cheese. This salad is hearty enough to be a meal, but also serves as a perfect stuffing for a toasted whole wheat pita pocket (I also added some tomatoes to my pitas). The arugula is peppery and gives this salad an extra kick. This salad would be a delicious accompaniment to simple grilled chicken. I have also been thinking that a nice spicy gazpacho would pair gorgeously.

cup dried wheat berries (I used hard white wheat berries, red would also do)

2 cups cooked chickpeas or 1 can chickpeas, rinsed and drained

4 carrots, sliced into ribbons using a vegetable peeler

1/2 cube feta cheese, crumbled

4 to 6 cups arugula 

Dressing ingredients

2 teaspoons honey

2 garlic cloves, pressed

1/4 teaspoon red pepper flakes

1 small lemon, juiced

1/2 teaspoon ground sea salt or kosher salt

freshly ground black pepper, to taste

Cook the wheat berries. Since wheat berries take around an hour to cook, I like to make extra and freeze it for later. To cook the wheat berries, bring a 4 quarts of water to a boil in a large pot. Stir in the wheat berries and 1/2 teaspoon salt. Partially cover the pot with a lid and cook, stirring often, until the berries are tender but still a little chewy (about an hour). Drain the wheat berries and let them cool to room temperature (you can speed up the cooling process by pouring them onto a rimmed baking sheet or pouring them into a large bowl, stirring occasionally).

In the meantime, whisk together the dressing ingredients. Transfer the cooled wheat berries to a big bowl. Add the chickpeas, carrots, feta cheese and arugula and toss to combine. Drizzle in the dressing and toss to coat. Serve immediately.

Notes

If you will not be serving this salad immediately or if you suspect you will have leftovers, I would keep the arugula separate from the rest of the salad until it's ready to be served. The dressing tends to wilt the arugula fairly quickly.

Until tomorrow...Peace.