Our hearty salad tastes equally good warm from the pan, cold from the fridge or even at room temperature, so it's perfect for make-ahead meals and leftover lunches. Other grains, such as barley, faro or wild rice, also work well in this salad.
In a small saucepan, bring the water and 1/4 teaspoon salt to boiling. Add wheat berries. Reduce heat and simmer, covered, for 45 to 60 minutes or until tender but still chewy.
Meanwhile, in a small bowl, combine olive oil, remaining 1/2 teaspoon salt, garlic, oregano and cayenne. Place kale in a 15x10x1-inch baking pan. Combine tomatoes, onion and chickpeas in another 15x10x1-inch baking pan. Drizzle the kale and the tomato mixture with 1 tablespoon each of the oil mixture; toss to coat. Roast, uncovered, at 350° for about 8 minutes for kale (or until edges are brown) and about 30 minutes for tomato mixture (or until tomatoes start to shrink and onion and chickpeas start to brown), stirring once.
Drain excess liquid from wheat berries (if needed) and transfer wheat berries to a shallow salad bowl. Add kale and tomato mixture. Add lemon juice to remaining oil mixture; whisk to combine. Drizzle salad with dressing; toss. Season to taste with salt and pepper. Top with Parmesan cheese. Serve warm, at room temperature or chilled.
This recipe is outstanding. I did not have any wheat berries and made it anyway. Thank you.