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
Recipe and photo courtesy of Pulses [2]
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.
Links
[1] https://wholegrainscouncil.org/grain/sorghum
[2] https://pulses.org/nap/recipe/split-pea-sorghum-salad-swiss-chard-spiced-tahini-dressing/