Garbanzo Summer Salad with Dill Dressing | North Morris Moms



For the Salad:

  • 1/2 C Wheat Berries or Israeli Pearl Couscous
  • 1 1/2 C Cooked Chickpeas (or 1, 15 oz can, rinsed)
  • 1 Large Red Bell Pepper, diced
  • 1 Large Green Bell Pepper, diced
  • 1 Medium Cucumber, diced
  • 4 Large Carrots, diced/ cut into small pieces
  • 1/2 Purple Cabbage, chopped
  • 1/4 C Parsley, chopped
  • 1 Whole Avocado, diced into small pieces

For the Dressing:

  • 1/3 C Mayo
  • 1 Tbs Apple Cider Vinegar
  • 2 tsp Lemon Juice
  • 2 tsp Garlic, minced
  • 2 tsp Fresh Dill, chopped
  • Pepper/ Salt to taste



For the Salad:

Make the wheat berries or pearl couscous according to the directions on each package. Once done, drain, and pour cold water throughout to cool down. You can also put in refrigerator and let cool down for 30 minutes prior to adding all vegetables.


For the Dressing:

Place all ingredients for the dressing into a mixing bowl and whisk or use a fork to combine. Let set for a few minutes.


To Assemble:

Combine all the veggies and chilled wheat berries/ pearl couscous. Pour dressing over the salad. Let set in the refrigerator for 30 minutes prior to serving. Season with salt/ pepper (to taste) and top with lemon (optional). 



Recipe was adapted from Vanilla & Bean

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