This salad is a great way to increase your family’s consumption of whole grains and fiber.  Raw wheat berries can be found in most natural food markets or specialty grocery stores.  You can substitute farro, barley or spelt if you prefer.  The cooked whole wheat kernels are nutty with a chewy texture that my children love.  There are many ways to vary this salad – try adding uncooked greens or chopped fresh herbs, vary the canned beans, or toss in almost any favorite seasonal cooked or raw vegetable.

Ingredients:

• 1 cup wheat berries
• 1 medium tomato, cut into large cubes
• 1 small red, yellow or orange bell pepper, diced
• ½ cup chopped red onion
• 3 cups roughly chopped fresh greens (such as chard, kale, spinach or arugula)
• 2 cloves garlic, minced
• ¾ cup canned chickpeas, drained and rinsed
• 3 tablespoons extra virgin olive oil (plus more for greens)
• 1 tablespoon balsamic vinegar
• Salt and freshly ground pepper

Method:

1. Place wheat berries into a pan with 3 cups water.  Bring to a boil, then lower heat and cover.  Cook until tender about 1 to 1 ½ hours.  Remove from pan and cool to room temperature.
2. Heat a skillet over medium heat, and add about 1 Tbsp olive oil.  Add greens and garlic to the pan and cook for several minutes until wilted and tender.  Stir during cooking to prevent garlic from browning.  Remove from pan and cool to room temperature.
3. In a serving bowl, mix wheat berries, greens, and remaining ingredients.  Add salt and pepper to taste.
4. Best if served the same day.