Rye Berry Salad with Chickpeas, Roasted Red Peppers and Arugula
A bright and zesty salad featuring rye berries, chickpeas, roasted red peppers, capers and arugula tossed in a zippy vinaigrette. A delicious and nutritious make ahead dish!
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup rye berries (rinsed (see note below))
- Coarse salt and freshly ground pepper
- 1 garlic clove (minced)
- 2 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons minced cilantro
- 1 teaspoon honey
- ¼ teaspoon ground cumin
- ⅛ teaspoon paprika
- Pinch of red pepper flakes
- 1 15- ounce can chickpeas (rinsed)
- ½ cup jarred roasted red peppers (rinsed, drained and diced)
- 2 tablespoons capers (drained and chopped coarse)
- 4 cups baby arugula
Instructions
- 1
Heat 8 cups of water in a large saucepan over high heat until boiling. Add rye berries and a pinch of salt. Cook until rye berries are tender, about 50-60 minutes. Drain and set aside to cool slightly.
- 2
Meanwhile, combine garlic and lemon juice in a small bowl. Let sit for 10 minutes. Add cilantro, honey, cumin, paprika and whisk until fully combined. Season to taste with salt and pepper.
- 3
Transfer rye berries to a bowl and drizzle with vinaigrette. Add chickpeas, roasted peppers and capers and stir until combined. Season with salt and pepper. If time allows, let the mixture stand at room temperature for 20 or 30 minutes, stirring occasionally, to let the flavors meld. Add arugula and toss gently. Serve.