Before the Fall season officially starts in just a few days, I have one more recipe from this summer to post!
I have cooked yellow split peas a number of times when making dhal and soups, but I had never tried them in a salad before. Then when I saw a recipe for a yellow split pea, tomato and avocado salad on Taste of Beirut, I thought it sounded so good and couldn't wait to try it!
I changed the recipe slightly by using grape tomatoes instead of chopped tomatoes, dried parsley instead of fresh (only because I didn't have any), and I added some chopped peanuts for extra texture.
The result was a rich, creamy and delicious salad! It was actually very filling for a vegetarian salad. I also though the tahini dressing went really well with it, and I loved how colourful the ingredients looked together before I mixed in the dressing:
Yellow Split Pea Salad
Adapted from Taste of Beirut
1/2 cup dried yellow split peas
heaping 1/2 cup grape tomatoes, halved
1 avocado, diced
1/4 cup chopped parsley (or use about 1/2 tsp dried parsley)
2-3 tbsp roughly chopped unsalted peanuts (optional)
2 tbsp tahini
2 tbsp plain low-fat yogurt
2 tbsp lemon juice
2 tbsp olive oil
1-2 garlic cloves, minced
pinch of cumin
salt and pepper to taste
Bring about 2 cups of water to a boil in a medium saucepan. Add the peas and reduce heat to medium. Cook for about 25 minutes, until softened (they should be soft enough to chew, but still firm enough that they would not mash easily). Note: keep an eye on the pot during the last half of cooking time - if the water starts to dry up, add some more to prevent the peas from burning or sticking to the bottom of the pot.
Drain the peas and rinse with cold water. Place the peas in a large bowl, and add the diced tomato, avocado, and parsley.
In a separate bowl, stir together all of the ingredients for the dressing. Pour the dressing over the salad and mix well. Add more seasoning if necessary.
Garnish with the chopped peanuts, if desired.
Makes 2 servings.