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

Course Salads
Difficulty Easy
Pulse Type Dry Peas
Specialty Diet Gluten Free, Vegan, Vegetarian
Nutrition 500 calories or less, 7g+ fiber, 7g+ protein
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

Salad:

  • 1 1/2 cups split peas, yellow or green; cooked (see below)
  • 1 cup sorghum cooked (see below); option to substitute with quinoa, millet or rice
  • 2 cups chard Swiss; chopped and lightly massaged with pinch of salt
  • 1 bell pepper red; diced
  • 1 cup tomatoes cherry; halved
  • 1/3 cup raisins golden (or dried cranberries)
  • 2 green onions thinly sliced
  • 2 tbsp dill fresh; chopped

Dressing:

  • 1/3 cup lemon juice fresh
  • 1 tbsp honey
  • 2 tbsp tahini
  • 1 tsp cumin ground
  • 3 tbsp olive oil light tasting

Instructions

  1. Toss the salad ingredients together in a large bowl.
  2. Whisk all vinaigrette ingredients in a bowl until fully combined. Add 1 tbsp 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!
  4. To cook the yellow split peas in advance (for approx. 1 ½ cups prepared) : rinse approximately ½ cup of dry yellow peas with water and drain. Add to a small stock pot with 3 cups of water. Gently simmer until very tender, but not falling apart, approximately 30-40 minutes. Add more water as necessary. Drain off excess liquid and rinse under cool water if you plan to use immediately. Pat excess water off with a paper towel.
  5. To cook the sorghum in advance (for approx. 1 cup prepared): add 1/3 cup sorghum to approx. 2 cups of water in a medium pot. Bring to a boil, reduce to a simmer and let cook for approximately 40-50 minutes or until the sorghum is tender, adding more water as necessary. Drain any remaining liquid and serve.