Split Pea and Sorghum Salad with Swiss Chard and Spiced Tahini Dressing

Salad:

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

Dressing:

⅓ cup fresh lemon juice

1 tablespoon honey

2 tablespoon tahini

1 tablespoon ground cumin

3 tablespoon olive oil

Salt and pepper to taste