Lemony Chickpea and Herb Wheat Berry Salad

Ingredients
1 cup wheat berries or hulled wheat
1/2 teaspoon salt
4 cups  water

1/2 teaspoon salt
1 can cooked chickpeas, rinsed
1 bunch (about 6 medium) scallions (white and green parts), thinly sliced
1/2 bunch fresh parsley leaves, minced
3-4 tablespoons fresh lemon juice (adjust to taste)
4 tablespoons olive oil
1/4 teaspoon ground black pepper

Directions
1. Add the wheat berries, 1/2 teaspoon salt, and water to a medium pot; bring up to a boil, then cover
the pot, turn the heat down to low, and cook until the wheat berries are tender, about 1 hour, stirring
occasionally. Drain, rinse under cold running water, and drain again
.
2. Combine the wheat berries and all other ingredients (including the remaining 1/2 teaspoon salt) in
a large bowl; refrigerate until serving (this salad is even better the next day!).

Tracy Williams made this for mahjongg and I had to have the recipe!

http://www.anediblemosaic.com/?p=14393