Eggplant and chickpea salad

A filling salad with its quality highly dependent on the quality of tomatoes one manages to hunt down. I got these Roma tomatoes from a local farmer, so they were delicious.

Ingredients
0.5 cup wheat berries
0.5 cup raw chickpeas
1 large eggplant
1 tbsp olive oil
0.5 tsp ground cumin
0.5 tsp ground sumac
2 tomatoes
2 tbsp flat leaf parsley
0.25 lemon juice
2 tbsp za'atar spice blend
0.25 cup Feta cheese crumbled

Preparation
Soak the chickpeas and the wheatberries in twice their volume of water in separate pots overnight. Rinse, drain and cook with a pinch of salt and pepper for an hour in opened pots. Check if soft.

Preheat the oven to 400F. Cut the eggplant into 0.5-inch cubes. Place on a baking tray and drizzle with olive oil, sprinkle with 0.5 tsp sumac and 0.5 tsp cumin. Toss to coat. Bake for 20-30 minutes, until golden brown and soft.

Mix cooked chickpeas and wheatberries, diced tomatoes, eggplant minced parsley, olive oil, lemon juice and Za'atar. Sprinkle with Feta cheese right before serving. I enjoyed it at room temperature best.