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Perfect Protein Chickpea Salad | A Sweet Spoonful

water

(180g) spelt or wheat berries

(14-ounce) cans garbanzo beans

English cucumber - peeled

green bell pepper

ribs celery

carrot

red onion

bunch green onions

bunch parsley

plus 2 tablespoons mayonnaise

lemon juice

apple cider vinegar

dried dill

salt

dried basil

minced garlic

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.