- Serves: 6 to 8
- Ingredient Notes: Vegetarian, Corn-free, Dairy-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 280 cal
- 7g fat (0g sat)
- 0mg chol
- 490mg sodium
- 47g carb
- 7g fiber
- 6g sugars
- 11g protein
Ingredients
- 1 cup spelt berries
- 3 cups water
- 2 (14-ounce) cans garbanzo beans
- 1 English cucumber - peeled, seeded and diced
- 1 green bell pepper, seeds removed and diced
- 3 ribs celery, diced
- 1 carrot, peeled and diced
- 1/4 red onion, diced
- 1/2 bunch green onions, diagonally sliced
- 1/3 bunch parsley, chopped
- 1/2 cup mayonnaise (or vegan mayonnaise)
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon dried dill
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon minced garlic
Directions
Boil spelt berries in water until tender, about 45 minutes. Drain and cool.
In a bowl, mix together cooked spelt, garbanzo beans, diced cucumbers, green peppers, celery, carrots, red onions, green onions and chopped parsley.
Mix together mayonnaise, lemon juice, vinegar, dill, salt, basil and garlic; pour over salad, mixing well.
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