Name: Gluten-Free Oat Berry, Chickpea, and Arugula Salad
Total time: 1 h 15 min
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

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 arugula paired well with the nutty oat berries, and we added chickpeas for a little more heft and complementary nutty flavor and creamy-firm texture. Roasted red peppers added sweetness, and creamy feta lent the right richness and salty bite. A simple lemon and cilantro vinaigrette spiked with cumin, paprika, and cayenne provided the perfect amount of spice and brightness.

Before You Begin

Oat berries may also be labeled oat groats. Not all oat berries are processed in a gluten-free facility, so make sure to read the label.

Instructions

Whisk lemon juice, cilantro, honey, garlic, cumin, 1/4 teaspoon salt, paprika, and cayenne together in bowl. Whisking constantly, drizzle in oil; set aside.

Bring 2 quarts water to boil in large saucepan. Add oat berries and 1/2 teaspoon salt, partially cover, and cook, stirring often, until tender but still chewy, 45 to 50 minutes. Drain oat berries and rinse under cold running water until cool. Transfer oat berries to large bowl.

Stir in chickpeas, roasted red peppers, and feta. Whisk vinaigrette to re-emulsify, then drizzle dressing over oat berry mixture and toss to combine. (Oat berry mixture can be refrigerated overnight; bring to room temperature before proceeding.) Add arugula and gently toss to combine. Season with salt and pepper to taste. Serve.