Oat Berry, Chickpea, and Arugula Salad

Oat Berry, Chickpea, and Arugula Salad is a delightful main-course salad that showcases the chewy and nutty flavors of oat berries (groats). This salad combines the hearty texture of cooked oat berries with the peppery kick of arugula, the creaminess of chickpeas, and the sweetness of roasted red peppers. The creamy feta cheese adds richness and a salty bite, while a zesty lemon-cilantro dressing spiced with cumin, paprika, and cayenne adds the perfect balance of spice and brightness. This salad is not only delicious but also packed with nutritious ingredients, making it a satisfying and wholesome meal option.

SERVES 4 TO 6

INGREDIENTS:

• 1 cup oat berries (groats), rinsed
• Salt and pepper
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons minced fresh cilantro
• 1 teaspoon honey
• 1 garlic clove, minced
• ¼ teaspoon ground cumin
• ⅛ teaspoon paprika
• Pinch cayenne pepper
• 1 (15-ounce) can chickpeas, rinsed
• 6 ounces (6 cups) baby arugula
• ½ cup jarred roasted red peppers, drained, patted dry, and chopped
• 2 ounces feta cheese, crumbled (approximately ½ cup)

INSTRUCTIONS:

1. Cook the Oat Berries: Bring 2 quarts of water to a boil in a large saucepan. Add the oat berries and ½ teaspoon of salt, partially cover the saucepan, and cook, stirring often, until the oat berries are tender but still chewy, which takes about 45 to 50 minutes. Drain the oat berries and rinse them under cold running water until cool. Transfer the cooked oat berries to a large bowl.
2. Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, lemon juice, minced cilantro, honey, minced garlic, ground cumin, paprika, cayenne pepper, and ¼ teaspoon of salt. Drizzle the dressing over the oat berries in the bowl.
3. Assemble the Salad: Stir in the rinsed chickpeas, baby arugula, chopped roasted red peppers, and crumbled feta cheese with the dressed oat berries. Season the salad with salt and pepper to taste.
4. Serve and Enjoy: The Oat Berry, Chickpea, and Arugula Salad is now ready to be served. This delicious and wholesome main-course salad is a perfect choice for a light and nutritious meal.

TIPS FOR THE RECIPE:

• Cooking Oat Berries: To achieve the perfect chewy and tender texture when serving the oat berries cold in the salad, cook them pasta-style in a large amount of boiling water. Drain and rinse the cooked oat berries under cold water to prevent them from becoming mushy.
• Customize the Dressing: Feel free to adjust the dressing to your taste preferences. If you prefer a milder flavor, reduce the amount of cumin, paprika, or cayenne. You can also add a touch more honey for added sweetness.
• Preparing the Arugula: For the best results, ensure the baby arugula is rinsed and dried thoroughly before adding it to the salad. This step helps maintain the salad’s freshness and crispness.
• Choosing Chickpeas: Use canned chickpeas for convenience. Rinse and drain them thoroughly before adding to the salad.

Embrace the enticing flavors and textures of Oat Berry, Chickpea, and Arugula Salad—a wholesome and satisfying salad that will surely become a favorite in your kitchen!