Stuffed Vegetables with Wheat Berries, Pesto and Chickpeas

INGREDIENTS

• 6 to 7 globe zucchinis and/or bell peppers, sliced in half through the stem
• 2 cups cooked wheat berries (see instructions above).
• 2 cups cooked chickpeas (or about 1 can of chickpeas, rinsed and drained)
• 1/2 cup basil pesto
• 4 oz crumbled feta, which is about 2/3 cup
• 2 cloves garlic, minced
• 1/2 cup diced red onion
• 1 small red pepper, chopped
• 1/2 teaspoon red pepper flakes
• salt and pepper, to taste
• lemon juice (optional) for drizzling over the vegetables after baking