Lemon, Wheat Berry, And Chickpea Salad

• 8 ounces dried chickpeas (garbanzo beans)
• 8 ounces uncooked wheat berries (hard winter wheat)
• 8 cups water
• 1/4 cup extra-virgin olive oil
• 1 1/2 cups frozen green peas
• 1 1/2 cups diced English cucumber
• 1 cup sliced bottled roasted red bell pepper
• 3/4 cup diced red onion
• 2 teaspoons grated lemon rind
• 1/4 cup fresh lemon juice
• 2 teaspoons dried dill
• 1/4 teaspoon freshly ground black pepper
• 4 ounces crumbled feta cheese (about 1 cup)
• 1 1/4 teaspoons salt

1. Sort and wash chickpeas. Combine chickpeas, wheat berries, 8 cups water, and 1 tablespoon of the oil in a
2. . Close and lock the lid of the Instant Pot(R). Turn the steam release handle to "Sealing" position. Press Manual; select "High Pressure," and use - or + to choose 35 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4).
3. While cooker stands, combine remaining 3 tablespoons oil, peas, and next 7 ingredients (through black pepper) in a large bowl. Drain chickpea mixture through a fine sieve. Rinse with cold water; drain well. Add chickpea mixture to bowl; toss well. Stir in feta cheese and salt. Serve immediately, or cover and chill.

chickpeas, uncooked wheat berries, water, extravirgin olive oil, frozen green peas, cucumber, red bell pepper, red onion, lemon rind, lemon juice, dill, freshly ground black pepper, feta cheese, salt

Taken from www.myrecipes.com/recipe/lemon-wheat-berry-and-chickpea-salad (may not work)