Servings:four to six as a vegetarian main dish; eight as a side dish.
For a weeknight time saver, prep the salad ingredients for this hearty and versatile vegetarian dish ahead. You can make the dressing ahead too—just don’t mix it in until you’re ready to serve.
Serve with warmed pita bread, sliced into wedges.
This has been a go-to "have in the fridge" recipe for years and I often eat it for breakfast on the go, although I've modified it over time. I prefer an olive oil/vinegarette dressing and also began using the radish greens instead of parsley when I learned that radish greens are high in vitamin C, K, and A (and it seems such a shame to throw them away). Thanks for the great recipe!
这是一个很棒的沙拉，即使第二天也很好。如此简单，大多数成分都在手头。
Made this for a large party. It was very well received. Several people just raved about it. I did modify it a bit. Added at least a generous cup of chopped mint, as well as 3 tsp. of cumin and 3 of a North African spice blend (tumeric, cinnamon & cumin), and a healthy dose of freshly ground black pepper to the dressing. Terrific! Especially nice as a light, but substantial vegetarian offering on a buffet.
Great combo of flavors AND textures!!!
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