Is Salad your favorite summer dish? Are you tired of making one every single day?

Here’s a recipe for a healthy salad that can last up to three days without losing its taste. It is perfect for vegans/vegetarians and it can be adjusted to be gluten-free.  This salad is called Garbanzo summer salad. 

Ingredients: For the Salad:

1/2 C (135g) Wheat Berries or Bulgur (Gluten-free: you can use Brown Rice)

2 C (500g) Water

Big Pinch of Fine Sea Salt

1 1/2 C (252g) Cooked Garbanzo (Chickpea) Beans 

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

For the Dressing:

1/3 C (75g) High-Quality Mayonnaise

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 meantime, 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. Cover and chill for at least an hour before serving so the

-Recipe adapted from VanillaandBean-