Gluten-Free Oat Berry, Chickpea, and Arugula Salad

Name: Gluten-Free Oat Berry, Chickpea, and Arugula Salad
Yield: Serves 4 to 6
Ingredients: 2 tablespoons, lemon juice; 2 tablespoons, minced fresh cilantro; 1 teaspoon, honey; 1 , garlic clove, minced; 1/4 teaspoon ground, cumin; , Salt and pepper; 1/8 teaspoon, paprika; Pinch , cayenne pepper; 3 tablespoons, extra-virgin olive oil; 1 cup, oat berries (groats), rinsed; 1 , (15 ounce) can chickpeas, rinsed; 2 ounces, feta cheese, crumbled (1/2 cup); 6 ounces (6 cups), baby arugula

6 comments

Chewy, nutty oat berries make a great side dish, but we also thought these qualities were worth highlighting in a main-course salad.

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

SERVES4 to 6

TIME1¼ hours

Gluten-Free Oat Berry, Chickpea, and Arugula Salad

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

WHY THIS RECIPE WORKS

Cooking the oat berries in a large amount of water, pasta style, then draining and rinsing them under cold water to stop the cooking, gave us the chewy, tender berries we were after. For the leafy component of our dinner salad, peppery arug...

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