Garbanzo Summer Salad with Creamy Dill Dressing

Name: Garbanzo Summer Salad with Creamy Dill Dressing
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1/2 C (135g) Wheat Berries* (see note) (Hard Red Winter. For GF try Quinoa or Brown Rice); 2 C (500g) Water; Big Pinch of Fine Sea Salt; 1 1/2 C (252g) Cooked Garbanzo (Chickpea) Beans ((or 1, 15 oz can, rinsed)); 1 1/2 C (175g) Red Bell Pepper (about 1 large pepper, diced); 1 1/2 C (205g) Green Bell Pepper (about 1 large pepper, diced); 1 C (145g) Cucumber (skin on, about 1 medium diced); 3 C (370g) Carrots (cut into small bite size pieces); 1/4 C (30g) Purple Onion (finely diced); 1/4 C (10g) Curly Parsley (chopped); 2 Tbs Chives (chopped); 1/3 C (75g) High Quality Mayonnaise (I use Just Mayo); 1 Tbs Apple Cider Vinegar; 2 tsp Lemon Juice; 2 tsp Garlic (minced, about 2 medium cloves); 2 tsp Fresh Dill (chopped); 1/2 tsp Fine Sea Salt; Fresh Ground Pepper (to taste)

Instructions

Prep:20minCook:1h

This salad is completely adjustable to taste. Need a gluten-free option or simply an alternative that's already in the larder? Try subbing in cooked quinoa or brown rice instead of wheat berries. Want more cucumber? Reduce the amount of carrots by 1 C for example, and add more refreshing cukes or peppers. If you looove dill, add a few more tsp to the mix. Hearty, delicious, healthy and full of vibrant veggies. This salad holds beautifully for up to three days making it ideal for meal prep. It travels with ease too for picnics, potlucks or packed lunches. This recipe is vegan and optionally gluten free.

Updated at: Sun, 13 Aug 2023 16:00:45 GMT