Directions:
- Toast wheat berries in large saucepan over medium heat, stirring often, until fragrant and beginning to darken, about 5 minutes. Stir in 2 quarts of water and 1/4 teaspoon salt and bring to a simmer. Reduce heat to low, partially cover, and continue to simmer, stirring often, until tender, about 1 hour. Add penne for final 10 min. of cooking or cook separately, according to instructions.
- While wheat berries are simmering, combine lemon juice through red onion in a large mixing bowl. Drain wheat berries and pasta, and rinse with ice water to cool. Stir into bowl, add garbanzo beans and arugula; adjust seasoning. Stir in cherry tomatoes and top with parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.25 Kcal (1077 kJ) | ||
| Calories from fat | 40.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.51g | 7% | |
|---|---|---|---|
| Sodium | 128.18mg | 5% | |
| Potassium | 219.69mg | 5% | |
| Total Carbs | 43.73g | 15% | |
| Sugars | 3.21g | 13% | |
| Dietary Fiber | 4.93g | 20% | |
| Protein | 9.01g | 18% | |
| Vitamin C | 12.8mg | 21% | |
| Iron | 55.1mg | 306% | |
| Calcium | 53.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 123.38 Kcal (517 kJ) | ||
| Calories from fat | 19.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.17g | 7% | |
|---|---|---|---|
| Sodium | 61.47mg | 5% | |
| Potassium | 105.37mg | 5% | |
| Total Carbs | 20.97g | 15% | |
| Sugars | 1.54g | 13% | |
| Dietary Fiber | 2.37g | 20% | |
| Protein | 4.32g | 18% | |
| Vitamin C | 6.1mg | 21% | |
| Iron | 26.4mg | 306% | |
| Calcium | 25.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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