1 cup cooked or canned chickpeas, rinsed and drained
2 celery stalks, chopped
1 apple, cored and diced
1/2 cup Italian parsley, leaves chopped (stems discarded)
1/2 cup crumbled feta
salt and freshly ground pepper, to taste
1/2 cup almonds, toasted and roughly chopped
3 Tbsp. apple cider vinegar
1/3 cup canola or olive oil
1-2 tsp. grainy mustard
1 tsp. honey
1Put the wheat berries into a medium saucepan and add enough water to cover them by a couple inches. Bring to a boil, reduce the heat and simmer for 45 minutes to an hour, or until they’re tender. Drain and set aside to cool.
3?Put the wheat berries into a bowl with the spinach, chickpeas, celery, apple, parsley and feta. In a small bowl or jar, whisk or shake together the vinegar, oil, mustard and honey. Drizzle over the salad and toss to coat. Season with salt and pepper and sprinkle with almonds just before serving.