Toast wheat berries in large saucepan over medium heat, stirring often, until fragrant and beginning to darken, about 5 minutes. Stir in 2 quarts of water and 1/4 teaspoon salt and bring to a simmer. Reduce heat to low, partially cover, and continue to simmer, stirring often, until tender, about 1 hour. Add penne for final 10 min. of cooking or cook separately, according to instructions.
While wheat berries are simmering, combine lemon juice through red onion in a large mixing bowl. Drain wheat berries and pasta, and rinse with ice water to cool. Stir into bowl, add garbanzo beans and arugula; adjust seasoning. Stir in cherry tomatoes and top with parmesan.
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