Reviewed: May 16, 2013

Both myself and my husband, who is not a big veggie eater, loved this recipe! I had some extra fresh basil on hand that I tossed in, and it added a really nice flavor. I also made the following substitutions, based on what I had in my pantry: canned tomatoes for sun dried and agave nectar for honey.

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Reviewer:

JILLFAGAN

Reviewed: Mar. 21, 2013

My husband and I love this so much we could eat it everyday!

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Reviewer:

Spike

Reviewed: Jan. 18, 2013

Not a fan, but it was ok.

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Reviewer:

Tashwitz

Cooking Level: Intermediate

Living In: Vandalia, Ohio, USA

Reviewed: Nov. 19, 2012

Good but the onion was a bit overpowering for me.

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Reviewer:

lady4feet

Reviewed: Oct. 21, 2012

I just finished making this and it already tastes amazing. I would make this again and again. Super easy and quick. No trouble at all. I used dried peas and soaked them over night, cooked them for an hour on the stove the next day until they were real tender and then soaked them in cold water to cool them off for the salad. Worked like a charm. The rest is in the recipe.

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Reviewer:

justvano

Reviewed: Mar. 23, 2012

This was great. Light and refreshing if eaten immediately. More depth and richness if left to marinade. I used Gulden's mustard (because I love it!), spring onions (since they were growing in my garden and it's spring!), and a red sweet pepper for great color and taste. I didn't have feta, but I don't think it is missing it. I agree that it would be even richer with a reduced balsamic. I could see this also being tasty with some chopped basil, or a little oregano. The spring onion was nice for a crisp, light taste, but I think the red onion would be even better for a more complex taste. I could see myself making this salad a couple times a year.

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