Arugula, Carrot & Chickpea Salad with Britestone Farm Wheat Berries: A Symphony of Freshness and Flavor

When the sun shines and the days grow longer, our cravings shift towards lighter, more vibrant fare. This Arugula, Carrot & Chickpea Salad with Britestone Farm Wheat Berries is the perfect embodiment of summertime freshness. It's a delightful medley of textures and tastes, combining the peppery bite of arugula, the sweetness of carrots, the earthiness of chickpeas, and the nutty chewiness of Britestone's premium wheat berries. Tossed in a zesty lemon-tahini dressing, this salad is a nutritious and satisfying meal on its own or a wonderful accompaniment to grilled chicken or fish.

Yields: 4 servings Prep Time: 20 minutes Cook Time: 45-60 minutes (for wheat berries)

Ingredients:

Salad:

• 1 cup Britestone Farm Wheat Berries

• 3 cups water or vegetable broth

• 1/2 teaspoon salt

• 5 ounces (about 5 cups) arugula, roughly chopped

• 2 large carrots, peeled and shredded

• 1 (15-ounce) can chickpeas, drained and rinsed

• 1/4 cup chopped fresh dill

• 1/4 cup toasted sunflower seeds (or chopped almonds or walnuts)

• 2 ounces crumbled feta cheese (optional)

Lemon-Tahini Dressing:

• 1/4 cup tahini

• 3 tablespoons fresh lemon juice

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon water

• 1/2 teaspoon maple syrup (or honey)

• 1/4 teaspoon fine sea salt

• Freshly ground black pepper, to taste

Instructions

Cook the Wheat Berries:

1. Begin by rinsing the Britestone Farm Wheat Berries in a fine-mesh strainer until the water runs clear.

2. In a medium saucepan, combine the wheat berries with water (or vegetable broth) and salt. Bring the mixture to a boil over medium-high heat.

3. Once boiling, reduce the heat to low, cover the saucepan, and let the wheat berries simmer gently for 45-60 minutes. They should be tender but still retain a pleasant chewiness.

4. Drain any excess liquid from the cooked wheat berries and set them aside to cool completely.

Prepare the Lemon-Tahini Dressing:

1. In a small bowl, whisk together the tahini, fresh lemon juice, extra-virgin olive oil, water, maple syrup (or honey), fine sea salt, and a generous sprinkle of freshly ground black pepper.

2. Whisk until the dressing is smooth and creamy. If it seems too thick, add water, 1 teaspoon at a time, until you achieve your desired consistency.

Assemble the Salad

1. In a large bowl, combine the cooled wheat berries, chopped arugula, shredded carrots, rinsed chickpeas, and chopped fresh dill.

2. Drizzle the lemon-tahini dressing over the salad and toss gently to ensure all the ingredients are evenly coated.

3. Just before serving, sprinkle the salad with toasted sunflower seeds and crumbled feta cheese, if desired.

Tips for the Perfect Salad

• Soak for Speed: If you're short on time, soak the wheat berries in water overnight. This will help them cook faster. Remember to drain them before cooking.

• Customize to Your Taste: Feel free to add other vegetables or protein sources to this salad. Grilled chicken, shrimp, or even diced avocado would be delicious additions.

• Make-Ahead Meal Prep: This salad is a great make-ahead option! It can be stored in the refrigerator for up to 3 days, making it perfect for meal prepping or enjoying leftovers.

Savor the Freshness

This Arugula, Carrot & Chickpea Salad with Britestone Farm Wheat Berries is a celebration of wholesome ingredients and vibrant flavors. It's a testament to the versatility of wheat berries and the joy of cooking with fresh, local produce. We hope you enjoy this nutritious and delicious salad as much as we do!

Ready to give this recipe a try? Order your Britestone Farm wheat berries today! https://www.britestone.ca/store#!/Wheat-Berries/p/569790974

Share your creations with us! We'd love to see how you enjoy this salad. Tag us on social media @BritestoneFarming.

Remember, the beauty of this salad lies in its simplicity and adaptability. So feel free to experiment with different ingredients and flavors to create your own unique version. Happy cooking!

Source: This recipe is inspired by Cookie and Kate's Arugula, Carrot & Chickpea Salad with Wheat Berries.