Wheat Berry Salad with Dried Apricots (BHG recipe center)

1 cup wheat berries, rinsed & drained
1 15oz. can garbanzo beans (chickpeas), rinsed and drained
1 cup slivered fresh snow peas
½ cup dried apricots
sliced ½ cup cried cranberries
¼ cup chopped green onions
3 Tablespoons toasted walnut oil
1 Tablespoon lemon juice
salt & pepper

In a medium bowl combine wheat berries, 3 cups of water and 1/8 teaspoon salt; cover and refrigerate overnight. Transfer to medium saucepan; bring to a boil. Reduce heat; simmer covered for 45-60 minutes or until tender. Drain; cool 1 hour. In a large bowl combine drained wheat berries, garbanzo beans, snow peas, apricots, cranberries and green onions. In a bowl whisk together oil, lemon juice and ½ teaspoon of salt and pepper. Pour over wheat berry mixture; stir to coat. Serve at once or cover and refrigerate up to 24 hours.

Serves 8: Nutritional Info Per Serving:
Calories 239
Total Fat 6g
Saturated Fat 1g
Monounsaturated Fat 1g
Polyunsaturated Fat 4g
Cholesterol 0mg
Sodium 342mg
Carbohydrate 43g
Total Sugar 13g
Fiber 7g
Protein 6g