6-8 servings
Ingredients
- 3 c water
- 1 c (180g) spelt or wheat berries
- 2 (14-ounce) cans garbanzo beans
- 1 English cucumber - peeled seeded and diced (about 1 1/2 cups/120g)
- 1 green bell pepper seeds removed and diced (about 1 cup /130g)
- 3 ribs celery diced (1 cup/120g)
- 1 carrot peeled and diced (1/2 cup/65g)
- 1/4 red onion finely diced (1/2 cup/60g)
- 1/2 bunch green onions thinly sliced (about 1/3 cup/40g)
- 1/3 bunch parsley chopped (1 1/2 cups/45g)
- 1/2 c plus 2 tablespoons mayonnaise
- 2 tbsp lemon juice
- 2 1/2 tbsp apple cider vinegar
- 3/4 tsp dried dill
- 1 tsp salt plus more to season
- 1 tsp dried basil
- 1 tsp minced garlic
Instructions
1
Add 3 cups of water to a medium pot and add the spelt berries. Over medium-high heat, bring the water to a boil. Reduce heat to low and cover, cooking until tender but still chewy, about 45 minutes. Drain and cool.In a salad, bowl mix together cooked spelt berries, garbanzo beans, diced cucumbers, green pepper, celery, carrots, red onions, green onions and chopped parsley.Mix together mayonnaise, lemon juice, vinegar, dill, salt, basil and garlic; pour over salad and mix well. Serve immediately or refrigerate. Salad will stay fresh for up to 4 days, covered, in the refrigerator.