Look what I’m cooking up today! Cut out the carbage by adding in complex carbs:

Author: Vanilla And Bean
Serves: 6-7
For the Salad:
1/2 C Wheat Berries (for GF try Quinoa or Brown Rice)
1 3/4 C Water
Pinch of Salt
1 15 oz Can of Garbanzo Beans, rinsed
1 Red Bell Pepper, about 1 C diced
1 Green Bell Pepper, about 1 C diced
1/2 Cucumber, skin on, about 1 C diced
3 Carrots, medium, about 1 C diced
1/4 Purple Onion, about 1/2 C diced
1/4 C Parsley, chopped
2 Tbs Chives, chopped
For the Dressing:
1/3 C Vegenaise or Just Mayo
1 Tbs Apple Cider Vinegar
1 tsp Lemon Juice
2 Garlic Cloves, minced, about 1 tsp
1 tsp Fresh Dill, chopped
1/2 tsp Sea Salt
Fresh Ground Pepper, to taste
For the Salad:
Bring water to a boil, then drop in wheat berries with a pinch of salt. Stir once, turn heat to med-low and simmer for 1 hour. Remove from heat, cover with lid and let sit covered for 15 minutes. Stir, place in refrigerator to chill.
Prep all veggies by dicing/chopping and place in large mixing bowl.
For the Dressing:
Place all ingredients in a small mixing bowl and whisk with a fork or mini whisk. Season to taste with salt and pepper.
Combine all the veggies, herbs and chilled wheat berries. Pour dressing over the salad and stir ingredients until evenly distributed.
Cover and chill until ready to serve.

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