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!
This is a wonderful salad, good even the second day. So easy and most ingredients are on hand.
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!!!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.