This salad has a lot of flavors going on and comes from the American Test Kitchen cookbook. I have deleted the feta cheese in this to make it all plant based.
1 cup of oat berries (groats), rinsed
Salt and pepper
3 Tbl extra virgin olive oil
2 Tbl lemon juice
2 Tablespoons minced fresh cilantro
1 tsp agava
1 garlic minced
1/4 tsp ground cumin
1/8 tsp paprika
pinch of cayenne pepper
1 15 ox can of chickpeas, drained
6 cups of baby arugula
1/2 cup jarred roasted red peppers, drained and chopped
Directions: Bring 2 quarts of water to a boil in a large saucepan. Add the oat berries and 1/2 tsp salt and partially cover, and cook, stirring often, until tender but still chewy, 45 to 50 minutes. Drain the oat berries, rinse under cold water until cool, then transfer to large bowl. Whisk together oil, lemon juice, cilantro, agava, garlic, cumin, paprika, cayenne, and 1/4 tsp salt together in a small bowl and then drizzle over the oat berries. Stir in chickpeas, arugula, and roasted red peppers. Season with salt and pepper and serve.