I would recommend beginning by looking at similar recipes for salads; tabbouleh comes to mind right off the bat, as well as Israeli salad. Look into the making of these, their ingredients, and their application.
In some cases, they might be enjoyed straight, on pita, or with another particularly complementary side. No matter what yours tastes like, pairing your salad with a better transport (than the bread), or a side would be my next step.
Next, try to polish what you're making and why. Try substituting the coriander for cumin, or fennel, or whatever to see what happens. Treat your current recipe like an hypothesis. Experiment.