From Katie Lee's 'The Comfort Table'. Wheatberries are a whole grain and therefore high in fiber. I love their nutty flavor combined with the tart Granny Smith apples and cranberries. The chickpeas and pecans add some protein, too! This salad, along with the Avocado, Radish, & Grape Quinoa Salad (also listed in the salad section) are a lunchtime favorite for me.  I make up a batch of either and I'm set for lunch for the next several days. So healthy and delicious!

1 1/2 CUPS WHEATBERRIES (I use Bulgur Wheat by Bob's Red Mill, from the health food section of the grocery store)

4 CUPS WATER (if using the bulgur wheat listed above you only need 3 cups of water)

1 TEASPOON KOSHER SALT

ONE 14-0UNCE CAN CHICKPEAS, DRAINED AND RINSED

1 GRANNY SMITH APPLE, CORED AND DICED

1/3 CUP DRIED CRANBERRIES

1/3 CUP CHOPPED PECANS

1 CUP OF SEEDLESS RED GRAPES, CUT IN HALF (not in the original recipe, but I love them here)

2 TABLESPOONS MINCED CHIVES

1/4 CUP EXTRA VIRGIN OLIVE OIL

2 TABLESPOONS FRESH LEMON JUICE

1 TEASPOON KOSHER SALT

1/4 TEASPOON FRESHLY GROUND BLACK PEPPER

Combine the wheatberries, water, and 1 teaspoon salt in a medium saucepan. Bring to a boil. Reduce the heat to a simmer and partially cover. Cook 1 hour (if using the bulgur wheat listed above then cooking time is only 12 minutes), until tender. Drain and let cool.

In a large bowl, combine cooked wheat­berries with the chickpeas, apple, cran­berries, pecans, chives, olive oil, lemon juice, salt, and pepper. Toss to combine.

6 SERVINGS (ABOUT 7 CUPS)

PREP TIME: 15 MINUTES

INACTIVE PREP TIME: 30 MINUTES TO COOL THE WHEATBERRIES (or just stick in fridge for 10 minutes)

COOK TIME: 1 HOUR (only 12 minutes if using bulgur wheat)