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Active time
15 minutes
Total time
20 minutes
4 portions


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 

  1. Toss the salad ingredients together in a large bowl.
  2. 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.
  3. 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


Calories: 370
Fat: 15g
Saturated Fat: 2g
Sodium: 55mg
Carbohydrate: 53g
Fiber: 10g
Sugars: 17g
Protein: 11g

Yield: 4 portions

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