We added sweet dried cranberries called craisins to give it a sweet savory flavor. The chick peas make it more interesting. Olives give a burst of salty flavor.
1 1/2 cups wheat berry
1 cup of Craisins
1 large can of chick peas (with soft outer shell removed)
1/2 cup of olives, assorted chopped,
1 cup walnuts toasted and brown skin rubbed off
1/2 red onion finely diced
3 ribs of celery chopped
Dressing: We used our usual honey mustard dressing which is a combination of Dijon mustard, honey, rice vinegar (1 tbs each) mixed and then add olive oil in thin stream while whisking. I stop adding oil as the dressing reaches the consistency and taste I want (probably 1 cup). I seasoned it with salt and black pepper.
Toast the wheat berry in the toaster oven until they turn darker brown and smell fragrant (they may also start popping and that means they are done). Quickly rinse in cold water. Put in a bowel and cover with several inches of water. Cover and put in the refrigerator over night. Next day drain off the water put into a sauce pan with 3 1/2 cups of chicken stock. Bring to a boil then cook on simmer for 50 minutes. When they are done they should be firm but chewy. Drain any excess liquid.
After the wheat berry has cooled, add other ingredients (below).
This salad has a nice nutty flavor and chewiness. The other ingredients give it contrasts in texture such as the difference in the softness of the chick peas and the crunch of the wheat berry and little bursts of alternate intense flavor such as the saltiness from the olives and sweetness from the craisins.