In a medium pot, combine 1 cup of water and a pinch of fine sea salt, then bring to a boil. Rinse ½ cup of wheat berries, add them to the boiling water, cover, and reduce the heat to a simmer. Cook for 40-55 minutes until tender yet chewy, then drain and allow to cool.

While the wheat berries are cooking, wash and chop 1 red bell pepper, 1 green bell pepper, 1 cucumber, 2 carrots, and ¼ cup of purple onion. Place all the chopped vegetables along with ¼ cup of curly parsley and 2 tablespoons of chives in a large mixing bowl, creating a vibrant base for your Garbanzo Summer Salad.

In a separate bowl, whisk together ½ cup of high-quality mayonnaise, 2 tablespoons of apple cider vinegar, the juice of 1 lemon, 1 minced garlic clove, 2 tablespoons of fresh dill, and a dash of fine sea salt and fresh ground pepper. Adjust the seasoning to your preference, ensuring the creamy dill dressing is tangy and flavorful.

Once the wheat berries have cooled, add them to the bowl with the chopped vegetables. Pour the creamy dill dressing over the mixture, adding the chopped parsley and chives. Gently stir everything together until the ingredients are well-coated and evenly distributed.

Cover the salad with plastic wrap and place it in the fridge for at least 1 hour, allowing the flavors to meld beautifully. Before serving, garnish the salad with lemon wedges, extra dill, and parsley.