1 ½ 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
⅓ cup golden raisins or dried cranberries
2 green onions, thinly sliced
2 tablespoons fresh dill, chopped
⅓ cup fresh lemon juice
1 tablespoon honey
2 tablespoon tahini
1 tablespoon ground cumin
3 tablespoon olive oil
Salt and pepper to taste
- Toss the salad ingredients together in a large bowl.
- Whisk all vinaigrette ingredients in a bowl until fully combined. Add 1 tablespoon of water to thin out the dressing, if needed. Season to taste with salt and black pepper.
- Toss the prepared vinaigrette with the salad. Season with salt and ground black pepper to taste, plate and enjoy!
Recipe and photo courtesy of Pulses
Saturated Fat: 2g