PERFECT PROTEIN SALAD

3 cups water

1 cup (180g) spelt or wheat berries

2 (14-ounce) cans garbanzo beans

1 English cucumber - peeled, seeded and diced (about 1 1/2 cups/120g)

1 green bell pepper, seeds removed and diced (about 1 cup /130g)

3 ribs celery, diced (1 cup/120g)

1 carrot, peeled and diced (1/2 cup/65g)

1/4 red onion, finely diced (1/2 cup/60g)

1/2 bunch green onions, thinly sliced (about 1/3 cup/40g)

1/3 bunch parsley, chopped (1 1/2 cups/45g)

1/2 cup plus 2 tablespoons mayonnaise

2 tablespoons lemon juice

2 1/2 tablespoons apple cider vinegar

3/4 teaspoon dried dill

1 teaspoon salt, plus more to season

1 teaspoon dried basil

1 teaspoon minced garlic

INSTRUCTIONS

Add 3 cups of water to a medium pot and add the spelt berries. Over medium-high heat, bring the water to a boil. Reduce heat to low and cover, cooking until tender but still chewy, about 45 minutes. Drain and cool.

In a salad, bowl mix together cooked spelt berries, garbanzo beans, diced cucumbers, green pepper, celery, carrots, red onions, green onions and chopped parsley.

Mix together mayonnaise, lemon juice, vinegar, dill, salt, basil and garlic; pour over salad and mix well. Serve immediately or refrigerate. Salad will stay fresh for up to 4 days, covered, in the refrigerator.