For the Salad:
- 1/2 C Wheat Berries *For GF try Quinoa or Brown Rice
- 2 C Water
- Big Pinch of Fine Sea Salt
- 1 1/2 C Cooked Garbanzo (Chickpea) Beans (or 1, 15 oz can, rinsed)
- 1 1/2 C Red Bell Pepper about 1 large pepper, diced
- 1 1/2 C Green Bell Pepper about 1 large pepper, diced
- 1 C Cucumber skin on, about 1 medium diced
- 3 C Carrots cut into small bite size pieces
- 1/4 C Purple Onion finely diced
- 1/4 C Curly Parsley chopped
- 2 Tbs Chives chopped
For the Dressing:
- 1/3 C 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}
For the Salad:
In a small sauce-pot with a tight fitting lid, add the water, wheat berries and pinch of salt. Stir once, bring to a boil. Cover the wheat berries with a lid, turn heat to med-low and simmer for about one hour. Start checking the berries at about 40 minutes to see if they are as soft as you prefer. If not, keep them cooking another 15-20 minutes. In the mean time, prep all the veggies and make the dressing (see below). Drain the wheat berries, spoon into a bowl and refrigerate to cool before adding it to the veggies, about 30 minutes.
For the Dressing:
Place the mayo, vinegar, lemon juice, garlic, dill, salt and a few grinds of pepper in a small mixing bowl and whisk with a fork or mini whisk. Set aside.
To Assemble:
Combine all the veggies, herbs and chilled wheat berries. Pour dressing over the salad and stir ingredients until evenly distributed. Adjust seasoning to taste with salt and pepper and more herbs if desired. Cover and chill for at least an hour before serving so the flavors have time to marry. Garnish with lemon wedges, dill and parsley. Refrigerate for up to three days.
ENJOY!