In a medium pot, bring 6 cups of water and 1 teaspoon of fine sea salt to a rolling boil. Rinse your soaked wheat berries under cold water, and add them to the boiling water. Cook on medium heat for 40 to 55 minutes until chewy.

Once cooked, drain the wheat berries in a colander and rinse under cool running water until cool, then drain thoroughly. Set aside in a large mixing bowl.

Chop red and green bell peppers, cucumber, carrots, and purple onion into small pieces. Transfer the chopped vegetables into the mixing bowl.

Add the cooled wheat berries to the bowl with chopped vegetables. Gently fold in the canned garbanzo beans.

In a small mixing bowl, whisk together ½ cup of mayonnaise, 2 tablespoons of apple cider vinegar, 2 tablespoons of fresh lemon juice, minced garlic, fresh dill, and ground pepper. Adjust seasoning as needed.

Pour the creamy dill dressing over the salad mixture. Gently mix until all ingredients are evenly coated.

Cover the salad and let it chill in the refrigerator for at least 1 hour before serving, garnished with lemon wedges and fresh herbs.