Rainbow Wheat Berry Salad
Cook wheat berries according to package (about 75 mins)
Dice pepper, onion and celery and add to a bowl with drained chickpeas. Crumble feta and zest of a lemon.
For chard, slice out inner vein of thick root from each leaf. Chop roughly and add to salted boiling water to blanch for 30 seconds. Remove chard from water and set in an ice bath or if you are like me run it under cold water to stop the cooking. Dry on a paper towel.
Dice chard and add to bowl. Also add lemon juice and diced avocado.
When wheat berries are done, drain them, let them cool for a few mins, add them to the bowl. Stir well to combine and taste for salt and pepper.