In a medium sized pot bring wheat berries and water to a boil. Reduce heat, cover the pot and simmer for at least 30 minutes.
Continue to cook and check the wheat berries for 5 minutes at a time until done. Remember that these are chewy and won’t get super soft. I cooked mine for about 45 minutes.
When done, remove pot from heat and drain the berries using a mesh strainer (the holes in a colander are too big).
Allow the wheat berries to cool to room temperature, then put them into a large bowl add all the remaining ingredients (except for the feta cheese and Swiss chard).
Mix and adjust the seasoning as needed. Refrigerate the wheat berry salad for at least 30 minutes.
Rinse off the Swiss chard leaves, pat them dry, and cut off the bottom portion of the stems.
Lay the leaves flat, and carefully cut the leafy part away from both sides of the stem, vertically. If you’d like, chop up the stems and use them for another recipe.
Depending on how large your leaves are, you can cut them in half, horizontally.
Place 2-3 heaping tablespoons of the wheat berry salad onto each of the Swiss chard leaves toward one end, sprinkle the feta cheese on top, and roll them up as tightly as you can. Secure them with toothpicks if needed, and serve.