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Garbanzo Summer Salad with Creamy Dill Dressing

Traci York | Vanilla And Bean
  • 80 minutes
  • Serves 6


1/2 cup

Wheat Berries* (see note) (Hard Red Winter. For GF try Quinoa or Brown Rice)

2 cups


Big Pinch of Fine Sea Salt

1 1/2 cups

Cooked Garbanzo (Chickpea) Beans ((or 1, 15 oz can, rinsed))

1 1/2 cups

Red Bell Pepper (about 1 large pepper, diced)

1 1/2 cups

Green Bell Pepper (about 1 large pepper, diced)

1 cup

Cucumber (skin on, about 1 medium diced)

3 cups

Carrots (cut into small bite size pieces)

1/4 cup

Purple Onion (finely diced)

1/4 cup

Curly Parsley (chopped)

2 tbsp

Chives (chopped)

1/3 cup

High Quality Mayonnaise (I use Just Mayo)

1 tbsp

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)