This incredibly fresh salad with sorghum won’t leave you hungry. It’s tart, spicy, and filling. It’s delicious as a main or tucked into pita bread for a quick lunch.
Salad:
1 1/2 cups yellow or green split peas, cooked
1 cup sorghum, cooked
2 cups swiss chard, chopped, lightly massaged
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1/3 cup golden raisins or dried cranberries
2 green onions, thinly sliced
2 tablespoons fresh dill, chopped
Dressing:
1/3 cup fresh lemon juice
1 tablespoon honey
2 tablespoon tahini
1 tablespoon ground cumin
3 tablespoon olive oil
Salt and pepper to taste
Recipe and photo courtesy of Pulses
Leave a comment