Spinach Tabbouleh Salad with Watermelon Radish

Name: Spinach Tabbouleh Salad with Watermelon Radish
Ingredients: 2 rounds whole wheat pita bread, cut into wedges; 4½ cups cooked bulgur; 4 cups coarsely chopped fresh spinach; 1 15-oz. can no-salt-added navy beans, rinsed and drained (1½ cups); 8 oz. fresh asparagus, trimmed and cut into 1-inch pieces; 1 cup chopped fresh parsley; 1 cup shredded carrots; ½ cup sliced watermelon radishes; 3 tablespoons lemon juice; 2 tablespoons white wine vinegar; 2 tablespoons tahini; 1 teaspoon pure maple syrup (optional); 1 clove garlic, minced; Sea salt, to taste; Freshly ground black pepper, to taste; Lemon wedges