• 1 ½ cups cooked wheat berries , or spelt or farro (see note)
• 2 cans garbanzo beans (chickpeas), drained and rinsed (about 3 cups)
• 5 to 7 cups prepared vegetables , according to your heart’s desire and what is available.

Veggie possibilities include:

• 1 medium zucchini , cut or sliced, then grilled
• 1 small eggplant , cut in 1-inch dice, then grilled
• 2 large handfuls of green beans , trimmed, grilled and cut in 1-inch pieces
• 1 cucumber , peeled, seeds removed and thinly sliced
• 2 green onions , the white and some of the green, chopped
• ¼ cup diced red onion
• 1 or 2 carrots , grated or cut in matchsticks
• 1 cup very thinly sliced red or green cabbage
• ½ bunch kale , any varietal, stems removed, chopped
• 1 beet , peeled and grated or cut in matchsticks
• 1 cup cherry tomatoes , cut in half
• Chopped lettuce greens , optional

For the dressings:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh-squeezed lemon or lime juice
• ½ teaspoon fine sea salt
• Freshly ground black pepper
• ½ cup Lemon Tahini Sauce , optional
• ¼ cup Guajillo Chile Dressing , optional