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Serves 6-8
This delicious little salad originally came from the PCC Deli and is loaded with hearty chickpeas, chewy spelt berries, and fresh veggies. They use a vegan mayo in their dressing, but I opted for using cashews instead.
1 cup spelt berries, raw
3 cups water
2 cups garbanzo beans, cooked
1 English cucumber, seeded and diced (I didn't peel mine)
1 red bell pepper, seeded and diced
3 stalks celery, diced
2 carrots, diced
1/4 red onion, diced
3 green onions, diced
1/4 cup fresh Italian parsley, chopped
1/4 cup fresh basil, chiffonade
Dressing:
3/4 cup raw cashews, soaked in water overnight
2 Tablespoons lemon juice
2 Tablespoons apple cider vinegar
1 teaspoon dried dill
1 teaspoon sea salt
1 teaspoon minced garlic
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1st Keep
 laerkin
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