Garbanzo Summer Salad with Creamy Dill Dressing

• Vegetarian

• Produce

  • 3 cup Carrots, medium
  • 2 tbsp Chives
  • 1/2 cup Cucumber, skin on
  • 1 tsp Dill, Fresh
  • 1 15 oz Can Garbanzo beans
  • 2 Cloves Garlic
  • 1 cup Green bell pepper
  • 1/4 cup Parsley
  • 1/4 cup Purple onion
  • 1 cup Red bell pepper

• Condiments

  • 1 tsp Lemon juice
  • 1/3 cup Vegenaise or just mayo

• Pasta & Grains

  • 1/2 cup Wheat berries

• Baking & Spices

  • 1 Pepper, fresh ground
  • 1 Pinch Salt
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Liquids

  • 1 3/4 cup Water

Found on vanillaandbean.com

Description

Directions

• Bring water to a boil, then drop in wheat berries with a pinch of salt. Stir once, turn heat to med-low and simmer for 1 hour. Remove from heat, cover with lid and let sit covered for 15 minutes. Stir, place in refrigerator to chill.
• Prep all veggies by dicing/chopping and place in large mixing bowl.
• Place all ingredients in a small mixing bowl and whisk with a fork or mini whisk. Adjust seasoning to taste with salt and pepper.
• Combine all the veggies, herbs and chilled wheat berries. Pour dressing over the salad and stir ingredients until evenly distributed.
• Cover and chill until ready to serve.