Food Roasted Kale, Tomato and Chickpea Salad with Wheat Berries 5.0 (2) 1 Review 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. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on December 19, 2014 Print Share Prep Time: 15 mins Cook Time: 45 mins Roast Time: 30 mins Total Time: 1 hr 30 mins Servings: 4 Yield: 6 cups Jump to Nutrition Facts Ingredients 1 cup water ¾ teaspoon salt, divided ⅓ cup wheat berries ¼ cup olive oil 2 cloves garlic, minced ¾ teaspoon dried oregano, crushed ¼ teaspoon cayenne pepper 4 cups stemmed, chopped kale 4 roma tomatoes, quartered lengthwise 1 medium red onion, halved lengthwise and sliced 1/4-inch thick 1 15 ounce can chickpeas (garbanzo beans), rinsed and drained 1 tablespoon lemon juice ¼ cup shaved Parmesan cheese Directions 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. Print Nutrition Facts (per serving) 341 Calories 18g Fat 38g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 341 % Daily Value * Total Fat 18g 23% Saturated Fat 3g 15% Cholesterol 4mg 1% Sodium 822mg 36% Total Carbohydrate 38g 14% Total Sugars 6g Protein 13g Vitamin C 100mg 501% Calcium 223mg 17% Iron 3mg 16% Potassium 722mg 15%