Apricot Wheat Berry Bowl

Preheat the oven to 400°F. Add the wheat berries and 4 cups water to a medium saucepan and bring to a boil. Cover, reduce heat to low, and simmer until the grains are tender, about 18 to 22 minutes. Drain any excess water.

Drain and rinse the chickpeas and pat dry with a paper towel. Place on a baking sheet and toss with 2 tbsp vegetable oil, bbq spice, and a pinch of salt and pepper. Bake until chickpeas are crispy and lightly browned, about 14 to 17 minutes.

Peel the rainbow carrots and thinly slice on the diagonal. Chop the apricots and tamari almonds.

Finely chop the parsley leaves and add to a medium bowl. Mince or grate the garlic into the bowl. Add the juice from the lemon and champagne vinegar. While whisking, slowly drizzle in 6 tbsp olive oil. Season parsley vinaigrette with salt and pepper.

Place a large skillet over medium-high heat with 2 tsp olive oil. Once hot, add the carrots and cook until browned in places and tender, about 4 to 6 minutes. Remove from heat, season with salt and pepper, and stir in 2 tbsp of parsley vinaigrette.

Stir the apricots and tamari almonds into the wheat berries and season with salt and pepper. Divide wheat berries between large bowls. Top with parsley carrots and zesty chickpeas. Drizzle with remaining parsley vinaigrette. Dig in!