Reverse Engineered Perfect Protein Salad

A few years ago, my friend Lisa put me on to perfect protein salad at the PCC Market deli, and I've been buying it ever since.  It's a salad of garbanzos, wheat berries, and crunchy vegetables in a light mayo-type dressing.

While shopping the other day, I decided I would try to recreate this favorite salad at home.  I bought a container of it, read the ingredients label, and purchased what I needed, including Vegenaise, which I had never tried before.

The salad I came up with tastes pretty much like PCC's version, although I left out the celery to suit my own taste.  Here's my recipe:

Amy's Reverse-Engineered Perfect Protein Salad
adapted from the deli counter at PCC Market

Mix together the following ingredients in a large bowl, chill, and enjoy.

1-15 oz. can of garbanzo beans, rinsed and drained
1 1/4 cup spelt berries, simmered for about 30 minutes and drained (measure after cooking)
1 medium cucumber, diced with the skin on
4 green onions, sliced
1/2 small red onion, diced
1 cup fresh carrots, sliced or diced
1 large clove fresh garlic, minced
1 tsp. dried dill
1/2 tsp. dried Italian herbs
2 tsp. cider vinegar
Veganaise, enough to coat

Epilogue:  Before I posted this, the thought occurred to me that I might be able to find PCC's perfect protein salad recipe on the internet.  (Why didn't I do this to start?)  And there it was.  My valiant attempt at reverse engineering was quite unnecessary.  Oh well, it was kind of fun -- and my salad isn't too far off, actually. 


jill pratt said…
sounds yummy, although i think i will opt for a yogurt based dressing and skip the mayo...vegan or otherwise. and skip the could you :) thanks for a good lunch idea.
Angela said…
I actually make a similar salad and use a yogurt dressing.

Here is mine:

1 english cuke, diced
Red onion according to your own taste, diced
1 can garbanzo beans, drained
1 bunch green onions, chopped
1/2-3/4 cup shredded carrots
2 cups wheat berries, cooked (recipe calls for 1 cup but I like more)
3/4 a bunch of dill, minced
1 small cup of PLAIN GREEK yogurt
1 cup cottage cheese (I use more than 1 cup)

Mix all ingrdients together and let it set in the fridge for an hour before eating. This allows the flavors to "mingle". Hope you enjoy.
Amy said…
Sounds wonderful -- will have to try yours. I'm not a huge fan of the veganaise! Thanks.

Popular Posts