A slaw with Indian and Persian influences that simultaneously warms and cools—and gets better with age. To make it more of a meal, add a dollop of yogurt or chunks of feta. Swaddle it in a pita or add a protein on top. It also wouldn't be bad warmed, no longer a salad but a solid vegetable side. —Ali Slagle
Start by cooking the split peas: Add them to a medium-sized pot or Dutch oven and cover them with an inch of water. Bring to a boil and simmer until they're tender, about 25 minutes. Drain and add to a big mixing bowl.
While the pea cook, make the dressing by shaking everything in a jar. Adjust oil, salt, and pepper as you wish.
Add the cabbage, pickled grains, pepitas, and dill to the peas, season with salt and pepper, and toss around with your hands. Add the dressing, a little at a time, until you like how dressed the salad is. Eat! Possibly with some feta or yogurt dollop.