Curried Wheat Berry Salad

Ingredients

• 15 ounce chickpeas rinsed drained canned (garbanzo beans)
• 1.5 teaspoons curry powder 
• 1 tablespoon parsley dried
• 0.3 cup olive oil 
• 1.3 cups raisins 
• 1 teaspoon pepper flakes red
• 8 servings salt to taste
• 1 cup sunflower seeds unsalted
• 6 cups water 
• 2 cups wheat berries 

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Place wheat berries in a large container and cover with several inches of cool water; let stand 8 hours to overnight.
2. Drain.
3. Bring 6 cups water and wheat berries to a boil in a saucepan; add 1 teaspoon olive oil and salt. Reduce heat to medium-low, cover, and simmer until the wheat berries are tender and have split open, 45 minutes to 1 hour.
4. Drain and rinse wheat berries with cold water.
5. Whisk 1/3 cup olive oil, curry powder, parsley, red pepper flakes together in a bowl until dressing is evenly mixed.
6. Combine wheat berries, chickpeas, sunflower seeds, and raisins in a bowl.
7. Drizzle dressing over wheat berry mixture; toss to coat and season with salt.