Crunchy Garbanzo Summer Salad with Creamy Dill Dressing
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Vanilla and Bean · by Traci York★ 5.0 (13)

Crunchy Garbanzo Summer Salad with Creamy Dill Dressing

NUTRITION · PER SERVING60M COOK
CAL 11%·PRO 15%
CARBS 41G75% OF CAL
8G FIBER8G SUGAR25G OTHER
FAT 4G17% OF CAL
1G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty salad with wheat berries, chickpeas, and fresh vegetables dressed in creamy dill dressing. Meal-prep friendly and perfect for picnics or packed lunches.

mainamericansaladbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1/2 cup (135 grams) Wheat Berries* (see note) (soaked 8-12 hours in room temperature water. Hard white or red.)
  • 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)
PREP
—
SODIUM
435MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.