Boil spelt berries in the water until tender, about 45 minutes. Drain and cool.
In a salad, bowl mix together the cooked spelt, garbanzo beans, diced cucumber, green pepper, celery, carrots, red onion, green onion and chopped parsley.
Mix together the mayo, lemon juice, vinegar, dill, salt, basil and garlic for dressing and pour over the salad, mixing well. Season with pepper to taste.
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|Serving Size: 1 Serving (423g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 69 (21%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 789.3mg||27 %|
|Potassium 640.7mg||17 %|
|Total Carbohydrate 56.4g||17 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 45.9g|
|Protein 12.8g||18 %|
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Calories per serving: 330
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