Submitted by: Steven from 37 Cooks,
Soaking and cooking chickpeas and wheat berries: If using dried chickpeas, place chickpeas and wheat berries in two bowls, cover with twice as much water and let soak overnight. Rinse and drain, place in two cooking pots, cover with water to twice the depth of the chickpeas and wheat berries, add a pinch of salt and pepper to each, and cover. Bring to a boil, then remove the lids, lower the heat and let simmer for approximately 1 hour. Test to see if tender. Cooking times may vary. Drain and cool. If using canned chickpeas, proceed as above with just the wheat berries.
Roast the eggplant: Preheat the oven to 400°F. Cut the eggplant into 1/2-inch squares. Place in a bowl, drizzle with 2 Tablespoons olive oil, the cumin seeds and the sumac. Toss with your hands so every cube is lightly coated in oil and spices. Place on two baking sheets and bake in the oven for 20 - 30 minutes, until golden and soft.
Making the salad: Mix chickpeas, wheat berries, eggplant, tomatoes, parsley, the remaining olive oil, lemon juice, and za’atar in a large serving bowl. Toss with your hands until well combined. Chill at least one hour to allow flavors to meld. Sprinkle with feta cheese, serve.