Greek Chickpea + Wheat Berry Salad

Greek Chickpea + Wheat Berry Salad
3 cups cooked Flourist Kabuli Chickpeas
1 cup dry Flourist Wheat Berries
1 heaping cup minced red onion
1 heaping cup chopped English or Persian cucumber
1-2 cups halved cherry tomatoes
1 chopped red bell pepper
1 cup Kalamata olives (pitted or whole)
1 heaping cup chopped or crumbled feta cheese
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley

Dressing 
1/3 cup red wine vinegar
2 garlic cloves, minced
1 tablespoon dried oregano
3 tablespoons lemon juice (about 1 lemon)
3/4 cup olive oil
1 tbsp salt, or to taste
2 tbsp sugar
Freshly ground pepper, to taste

First, cook the wheat berries by combining them with at least 6 cups of cold water and 2 tbsp apple cider vinegar (or other light vinegar) in a large pot. Bring to a boil and simmer at medium-high heat with the lid on for 50-60 minutes, until the wheat berries are plump and tender. Drain.

While the wheat berries cook, prepare and combine all of the salad ingredients in a large mixing bowl - reserving some feta and herbs for garnish. Whisk the dressing ingredients together in a small bowl and set aside. When the wheat berries have cooled enough to handle, add them to the rest of the ingredients and pour the dressing over top. Mix well to thoroughly coat.

Serve potluck style at any gathering. This salad will keep well in the fridge for up to a week, and only gets better with time.