Crunchy Garbanzo Summer Salad with Creamy Dill Dressing Recipe

Name: Crunchy Garbanzo Summer Salad with Creamy Dill Dressing Recipe
Cook time: 1 h
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup (135 grams) Wheat Berries* (see note) (Hard white or red. For GF try brown rice. ); 3 cups (750 grams) Water; Big Pinch of Fine Sea Salt; 1 1/2 cups (252 grams) Cooked Garbanzo (Chickpea) Beans (or 1, 15 oz can, drained and rinsed); 1 1/2 cups (175 grams) Red Bell Pepper (about 1 large pepper, diced small); 1 1/2 cups (205 grams) Green Bell Pepper (about 1 large pepper, diced small); 1 1/2 cups (190 grams) Cucumber (skin on, about 1 medium diced small); 2 1/2 cups (300 grams) Carrots (peeled, diced small, about 7 small carrots ); 1/4 cups (30 grams) Purple Onion (finely diced); 1/4 cups (10 grams) Curly Parsley (chopped); 2 tablespoons Chives (chopped); 1/3 cup (75 grams) High Quality Mayonnaise (I like Veganease ); 1 tablespoons Apple Cider Vinegar; 2 teaspoons Lemon Juice; 2 teaspoons Garlic (minced, about 2 medium cloves); 2 teaspoons Fresh Dill (chopped); 1/2 teaspoons Fine Sea Salt; Fresh Ground Pepper (to taste)

Instructions

Cook:1h

Hearty, delicious, and full of vibrant veggies, this salad holds beautifully for up to three days making it ideal for meal prep. It travels with ease for picnics, potlucks or packed lunches. This recipe is vegetarian, vegan, and easily gluten-free.You'll need about 7 cups chopped veggies (excluding the onion). Play with the ratios and adjust to preference. For example, want more cucumber? Reduce the amount of carrots by 1 cup, and add an additioanl cup of cucumber. If you looove dill, add a few more tsp to the mix. *This recipe serves 6-7 side salads. For dinner salads, it serves 4-5.

Updated at: Mon, 25 Nov 2024 09:52:01 GMT