Arugula, Carrot and Chickpea Salad with Wheat Berries

Directions

1. 1
   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 4 quarts of water to a boil in a large pot. Stir in the wheat berries and ½ 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).
2. 2
   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.
3. 3
   Transfer the cooled wheat berries to a big bowl.
4. 4
   Add the chickpeas, carrots, feta cheese and arugula and toss to combine.
5. 5
   Drizzle in the dressing and toss to coat.
6. 6
   Serve immediately.