½ cup wheat berries
Handful mint leaves
14 oz can chickpeas, rinsed and drained
2 large heirloom tomatoes, chopped
4 large handfuls baby salad greens (I like arugula for this.)
2 tbsp freshly squeezed lemon
¼ cup extra virgin olive oil
Sea salt and freshly cracked pepper to taste
Bring a big pot of lightly salted water to a boil and add wheat berries. Cook over high heat for 1 hour. Drain wheat berries and let cool completely.
Add mint, tomatoes, chickpeas, salad greens, lemon, and olive oil to a bowl. Top with
Toss well and season with salt and pepper.