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Garbanzo Summer Salad with Creamy Dill Dressing on a serving plate with two spoons, garnished with lemon and dill.

Garbanzo Summer Salad with Creamy Dill Dressing

This salad is completely adjustable to taste. Need a gluten-free option or simply an alternative that's already in the larder? Try subbing in cooked quinoa or brown rice instead of wheat berries. Want more cucumber? Reduce the amount of carrots by 1 C for example, and add more refreshing cukes or peppers. If you looove dill, add a few more tsp to the mix. Hearty, delicious, healthy and full of vibrant veggies. This salad holds beautifully for up to three days making it ideal for meal prep. It travels with ease too for picnics, potlucks or packed lunches. This recipe is vegan and optionally gluten free.
Course Lunch
Cuisine American, Vegan, Vegetarian
Keyword Dill Dressing, Healthy Summer Salad
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 -7
Calories 261kcal
Author Traci York | Vanilla And Bean


For the Salad:

  • 1/2 C (135g) Wheat Berries* (see note) Hard Red Winter. For GF try Quinoa or Brown Rice
  • 2 C (500g) Water
  • Big Pinch of Fine Sea Salt
  • 1 1/2 C (252g) Cooked Garbanzo (Chickpea) Beans (or 1, 15 oz can, rinsed)
  • 1 1/2 C (175g) Red Bell Pepper about 1 large pepper, diced
  • 1 1/2 C (205g) Green Bell Pepper about 1 large pepper, diced
  • 1 C (145g) Cucumber skin on, about 1 medium diced
  • 3 C (370g) Carrots cut into small bite size pieces
  • 1/4 C (30g) Purple Onion finely diced
  • 1/4 C (10g) Curly Parsley chopped
  • 2 Tbs Chives chopped

For the Dressing:

  • 1/3 C (75g) High Quality Mayonnaise I use Just Mayo
  • 1 Tbs 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


For the Salad:

  • In a small sauce-pot with a tight fitting lid, add the water, wheat berries and pinch of salt. Stir once, bring to a boil. Cover the wheat berries with a lid, turn heat to med-low and simmer for about one hour. Start checking the berries at about 40 minutes to see if they are as soft as you prefer. If not, keep them cooking another 15-20 minutes. In the mean time, prep all the veggies and make the dressing (see below). Drain the wheat berries, spoon into a bowl and refrigerate to cool before adding it to the veggies, about 30 minutes. 

For the Dressing:

  • Place the mayo, vinegar, lemon juice, garlic, dill, salt and a few grinds of pepper in a small mixing bowl and whisk with a fork or mini whisk. Set aside. 

To Assemble:

  • Combine all the veggies, herbs and chilled wheat berries. Pour dressing over the salad and stir ingredients until evenly distributed. Adjust seasoning to taste with salt and pepper and more herbs if desired. Cover and chill for at least an hour before serving so the flavors have time to marry. Garnish with lemon wedges, dill and parsley.  Refrigerate for up to three days.


*Wheat Berries: I've read soaking grains overnight make them easier to digest. I've not committed it to habit yet, but I've cooked wheat berries soaked and unsoaked. The cooking time only varies slightly. Be sure to start checking the wheat berries after about 40 minutes of cooking for texture. It's really up to taste as to how far you want to take them - chewier (less time) or softer (more time). 
Recipe adapted from PCC Natural Markets.


Calories: 261kcal | Carbohydrates: 35g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 329mg | Potassium: 522mg | Fiber: 9g | Sugar: 8g | Vitamin A: 12277IU | Vitamin C: 88mg | Calcium: 66mg | Iron: 2mg