Wheat Berry & Brown Rice Power Salad

2 cups cooked wheat berries (for cooking instructions, click here)
2 cups cooked brown rice
1 15-oz can garbanzo beans, drained
1 bunch scallions, white bulbs and part of green stalks, finely diced
1 orange, red or yellow bell pepper, diced
2 cups broccoli florets, lightly steamed or blanched but still crisp and bright green
¼ cup slivered almonds
½ cup unsweetened dried cherries, cranberries, or raisins
2 TBSP minced fresh mint leaves
1/3 cup water
2 TBSP apple cider vinegar
2 TBSP lemon juice
2 TBSP extra virgin olive oil
½ tsp ground nutmeg
½ tsp ground cinnamon
1 tsp honey or maple syrup

Combine cooked wheat berries, cooked brown rice, garbanzo beans, scallions, bell pepper, broccoli, slivered almonds, dried cherries and mint in a large bowl and stir well to mix.
Whisk together water, vinegar, lemon juice, olive oil, nutmeg, cinnamon and honey in a small bowl, then pour over wheat berry-rice mixture and toss to coat. If time allows, chill one hour before serving.

Plant-Based Mains Salads and Sides