Gazpacho Salad With Whole Grain

• 1
  
  cup wheat berries
  

• For the croutons
  

• 6
  
  slices whole grain bread
  
• 1
  
  tablespoon extra virgin olive oil
  
• 1
  
  teaspoon fresh oregano, snipped
  
• 1
  
  teaspoon fresh tarragon, snipped
  
• ¹⁄₄
  
  teaspoon salt
  
• 3
  
  ounces manchego cheese or 3 ounces parmesan cheese, shaved
  

• For the salad
  

• 15
  
  ounces chickpeas, cooked rinsed and drained
  
• 1
  
  cup tomatoes, chopped
  
• 1
  
  cup seedless grapes, halved
  
• ¹⁄₂
  
  cup cucumber, chopped
  
• ¹⁄₄
  
  cup yellow bell pepper, seeded and chopped
  
• ¹⁄₄
  
  cup extra virgin olive oil
  
• 2
  
  tablespoons red onions, chopped
  
• 2
  
  tablespoons red wine vinegar
  
• 1
  
  tablespoon fresh oregano, snipped
  
• 2
  
  teaspoons fresh tarragon, snipped
  
• ¹⁄₂
  
  teaspoon salt
  

• Garnish
  

• 
  
  cracked black pepper
  

directions

• Prepare wheat berries, or other grain, according to package directions; drain and let cool.
• Preheat oven to 300 degrees F.
• Place bread on a baking sheet; in a small bowl, combine remaining crouton ingredients excluding salt and cheese.
• Brush bread with oil mixture, the sprinkle with salt; bake until bread is crisp, about 20 minutes.
• Sprinkle with cheese and set aside.
• Meanwhile combine salad ingredients in a large bowl; add wheat berries and toss.
• Once croutons are done, place on individual serving plates, spoon salad on top, then season with black pepper.