Delicious, Mediterranean-influenced salad. It’s a healthy whole food salad that can be eaten as a main dish or side dish. Eat immediately or chill for several hours. I think it gets better after sitting for a few hours, as the raisins soften up and the wheat berries absorb some spice. Eat up!
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.
Per Serving: 469 calories; protein 12.4g; carbohydrates 66.6g; fat 20.2g; sodium 116.7mg.