A summer salad that even meat eaters will enjoy!

Summer Garbanzo Bean Salad with Creamy Dill Dressing

Recipe adapted from: www.vanillaandbean.com

Ingredients:

½ cup quinoa (sprouted if possible), rinsed

1 ¾ cup of filtered water

Pinch of sea salt

1 15oz can of Garbanzo beans, rinsed

1 organic red bell pepper, diced

1 organic green bell pepper, diced

½ organic cucumber, peeled and diced

½ red onion, diced

½ cup of parsley, chopped

3 Tbs chives, chopped

2 Tbs olive oil

Instructions:

1. Bring water to a boil, then add quinoa and pinch of salt. Stir once, turn heat to low and simmer for 1 hour. Remove from heat, covered for 15 minutes. Stir, place in refrigerator to chill.

2. While quinoa is cooking, put 2 TBS olive oil in skillet and sauté red onions on medium-low heat for about 15 minutes or until browned and caramelized. Once onions are soft and have a light brownish tint, allow them to cool.

3. Prep all the veggies by dicing/chopping and place in a large mixing bowl.

Creamy Dill Dressing

Ingredients:

1/3 cup of Vegenaise (or other mayonnaise)

1 Tbs organic apple cider vinegar

1 tsp lemon juice

2 garlic cloves, minced

2 tsp fresh dill, minced

½ tsp sea salt

Fresh ground pepper to taste

Instructions:

1. Place all the ingredients in a food processor and puree until smooth. OR you can use a small mixing bowl and wish with a fork.

The Ta-Da moment:

1. Combine all the veggies, herbs, onions, and chilled quinoa in large bowl. Pour dressing over the salad and stir ingredients until evenly coated with dressing.

2. Cover and chill until ready to serve.

3. This salad is great over leafy greens or on its own.

*If making this a day ahead keep veggies (including onions), quinoa, and dressing separate and then combine once ready to serve.