Vibrant Cherry & Chickpea Salad with Wheat Berries

Method

1. The night before, place the dried chickpeas in a bowl and cover them generously with water, ensuring they are fully submerged. Repeat this soaking process for the dried wheat berries in a separate bowl.
2. Drain the soaked wheat berries and transfer them to a pot with 2 liters of fresh water. Bring to a boil and cook over medium-high heat for about 30 minutes, or until tender. Drain and set aside in a bowl to cool completely.
3. In the same pot, add the remaining 2 liters of water and the soaked chickpeas. Bring to a boil, then reduce heat and simmer for 40-50 minutes, until the chickpeas are soft. Drain the chickpeas.
4. Add the cooked chickpeas to the bowl with the cooled wheat berries. Grate the zest from the orange directly into the bowl.
5. Peel the orange, carefully separate it into segments, and add the segments to the salad bowl.
6. Lightly toast the almonds in a dry skillet over medium heat for about 1 minute until fragrant. Add the toasted almonds to the bowl.
7. Remove the pits from the cherries and cut them in half. Add the halved cherries to the salad.
8. Add the chopped parsley, salt, and pepper to the bowl. Toss everything gently to combine.
9. In a small separate bowl, whisk together the balsamic cream and olive oil until well emulsified to create the vinaigrette.
10. Pour the prepared dressing over the salad ingredients. Mix gently to coat everything evenly.
11. Taste and adjust seasoning if necessary. Serve the salad garnished with fresh mint leaves.