This is a great cold salad to make during the summer when your garden is full of produce. It’s based on PCC’s Perfect Protein Salad and you can get quantities from there.
I made this using chana dal garbanzo beans from Azure Standard, spelt from Lentz Spelt Farm, mayonnaise I made from Bio Cento eggs, Rockridge Orchard’s apple cider vinegar, and cucumbers, carrots, pepper, parsley, celery, basil, garlic and onions from my own garden.
The chana dal beans are smaller and darker then other garbanzo beans but they have a much nuttier flavor and they don’t seem to get as mushy as standard garbanzo beans do. I really like the darker color in this salad since they stand out from the spelt grains.
This is one of my husband’s favorite salads and keeps really well so I always make a large batch of it for quick lunches and alongside a green salad for a light supper.
3 responses so far ↓
1 Rebecca // Aug 13, 2009 at 6:11 pm
You made mayonnaise! I’m so jealous. I tried to make it last week and it was just runny and oily. Any tips?
2 admin // Aug 14, 2009 at 3:55 am
Hi Rebecca,
I’ve done it quite a few times since going on my real food rant Jan 1. It’s actually quite easy but I found a large range of reader tribulations here: http://kellythekitchenkop.com/category/mayo-best-choices and here is another one to try: http://ediblearia.com/2009/03/30/whats-in-your-sandwich/. Both these are great blogs.
My husband made some a few weeks ago to help me out and his was runny too. I’m always careful to add the oil in a thin stream, not necessarily one drop at a time since that takes way too long. That could be what you did but if you read over some of the comments on Kelly’s site you can probably solve it there.
Good luck!
3 Rebecca // Aug 15, 2009 at 8:44 pm
Yup, I think I just sort of dumped in the oil, so that must have been it. Thanks for the links!
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