Curried Wheat Berry Salad

Ingredients

• 2 cups wheat berries
• 6 cups water
• 1 teaspoon olive oil
• Salt to taste
• 1/3 cup olive oil
• 1 1/2 teaspoons curry powder
• 1 tablespoon dried parsley
• 1 teaspoon red pepper flakes
• 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 cup unsalted sunflower seeds
• 1 1/4 cups raisins

Directions

Place wheat berries in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.

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. Drain and rinse wheat berries with cold water.

Whisk 1/3 cup olive oil, curry powder, parsley, red pepper flakes together in a bowl until dressing is evenly mixed.

Combine wheat berries, chickpeas, sunflower seeds, and raisins in a bowl. Drizzle dressing over wheat berry mixture; toss to coat and season with salt.