Yellow split-pea salad
May 3, 2011 • Category: Main Dish
This salad is made with yellow split-peas, avocados, tomatoes, onions and parsley; dressed in a tahini and yogurt dressing with lemon juice and lots of garlic. Very filling! (Don’t bother with a main dish with that!).
The salad is served in cabbage leaves which is a traditional vessel for tabbouleh in Lebanon. People would pick up a mouthful of tabbouleh with a small cabbage leaf (or a leaf of romaine lettuce) and use the cabbage or lettuce both as a container and to eat.
The split yellow pea is a legume I had tasted (a lot) in Persian cuisine.
INGREDIENTS: 4 to 6 servings
- 1 Cup of yellow split-peas
- 2 Large tomatoes
- 2 Avocados
- 3 green onions or one medium white onion
- 1/2 cup of minced parsley leaves
- 1/4 cup of tahini
- 1/4 cup of yogurt
- 3 garlic cloves
- 1/4 cup of lemon juice
- 1/2 cup of olive oil
- A pinch of cumin, salt to taste, a pinch of paprika
- Cabbage leaves to serve in
METHOD:
- Soak the peas overnight and cook the next day in a lot of water until done.
- Dice the tomatoes and avocadoes and chop the green onions and parsley. Mash the garlic cloves in a mortar with a little salt.
- In a small bowl, place the mashed garlic, tahini, yogurt, lemon juice and stir until smooth; add the olive oil and stir to combine well. Add the cumin and paprika and a dash of salt if needed and pour the dressing over the peas and veggies. Mix well and serve over cabbage leaves.
Comments
32 Comments • Comments Feed
Srivalli says:
How beautiful! We use channa dal so much in our cuisine, it’s nice to see it being used differently.
On May 3, 2011 at 9:22 pm
meriem says:
Ta salade est très appétissante et très joliment présentée!
On May 3, 2011 at 9:23 pm
Chaya says:
What a beautiful presentation. What a delicious looking dish.
On May 3, 2011 at 10:09 pm
Angel of the North says:
Scrummy looking salad and a whole new range of flavours for channa dhal.
On May 4, 2011 at 2:08 am
Rosa says:
Mmmhh, so scrumptious! Yellow split-peas taste so good.
Cheers,
Rosa
On May 4, 2011 at 2:39 am
Priya says:
Fantastic salad, we used to make dals but never salad, very interesting..
On May 4, 2011 at 4:04 am
Jumanah (Healthy Liv says:
This looks delicious! I have never tried yellow split peas.
I always eat my tabooli with lettuce leaves 🙂
On May 4, 2011 at 4:40 am
Katerina says:
I love the salad and the presentation. Any idea for a tasty salad is more than welcomed!
On May 4, 2011 at 8:53 am
Meister @ The Nervou says:
This sounds fantastic! I have yet to try yellow split peas, but I do love the cabbage leaves as a scoop (that’s how I prefer to eat just about anything scoopable, including hummus, baba ghanoush, and tabbouleh: scooped in cabbage or endive leaves). I’ll definitely have to follow this recipe soon!
On May 4, 2011 at 8:55 am
Miss Anthropist says:
I can tell from the ingredients that this is one great meal! I love how you used the cabbage leaves as a vessel–beautiful!
On May 4, 2011 at 11:31 am
Diane says:
I have bookmarked this one for when I have Nigel back in France it sounds delicious. Diane
On May 4, 2011 at 11:39 am
myfrenchkitchen says:
Looks delicious and I love the colour the red cabbage leaf gives to the dish1
ronelle
On May 4, 2011 at 11:54 am
Faith says:
What a pretty salad and a great use for split yellow peas! I love the presentation in the cabbage leaves!
On May 4, 2011 at 1:49 pm
Nadji says:
Une salade des plus originales. On est sûrs de toujours faire de nouvelles découvertes chez toi.
Un mélange de saveurs inhabituel pour moi.
A très bientôt.
On May 4, 2011 at 4:24 pm
Chiara says:
This sounds fantastic Joumana! I love it! A perfect dish for spring time….
On May 4, 2011 at 4:28 pm
I Sicilian says:
This comes in handy.
Always looking for cooling recipes as the temperatures here rise. On my list to do this week.
On May 4, 2011 at 5:03 pm
Juliana says:
So cute and tasty looking your yellow split pea salad…love the red cabbage cups. Hope you are having a wonderful week Joumana 🙂
On May 4, 2011 at 5:04 pm
kankana says:
The presentation is just gorgeous and super classy
On May 4, 2011 at 5:47 pm
Juanita says:
The contrast of colour is perfect.
On May 5, 2011 at 6:11 am
Scienter says:
This looks beautiful! I love red cabbage so I’m always looking for excuses to use it. I’m going to try this next week, hubby and I are trying to eat healthy after our vacation. 😛
On May 5, 2011 at 7:04 am
Magic of Spice says:
Beautiful for Spring and so colorful…love it!
On May 5, 2011 at 11:59 am
domi says:
Simple, bon, différent et coloré…..
On May 5, 2011 at 12:36 pm
Nazneen says:
We have something similar in Indian cooking that my aunts routinely make during Ramadan. The chana daal is dressed with lemon juice, cilantro, chopped onion and green chillies.
Chana daal is great used in salads. Love your recipe too.
On May 5, 2011 at 1:25 pm
sheila @ Elements says:
Looks and sounds wonderful! I don’t have any avocados on-hand, but I might still make this salad for dinner one night this week. Kemal and I would both love it! 🙂
On May 16, 2011 at 11:05 am
weirdcombos says:
Joumana,
Congrats on having been listed on TipsOnHealthLiving!
This is an incredible recipe they picked well tasty, healthy and nutritious!
Cheers!
H
On June 2, 2011 at 4:36 pm
Gail says:
I made this recipe exactly as directed and it was a bit bland and, after I mixed everything together, soupy. It was very unattractive. The flavor was good, just bland. I later cooked the rest of pound of split peas and added them, to improve the texture. This helped the appearance but not the lack of flavor. I would make it again using the entire pound of split peas and I would triple the green onion and parsley, double the lemon and garlic, and use 1/2 tsp each of the cumin and paprika. I will mix the sauce with the split peas and serve the dish with the tomato and avocado in the cabbage leaf alongside the split peas in sauce, to be mixed by the eater. This dish would be attractive served on a colorful tortilla as well. It would also lend itself well to being vegan, with cashew yogurt in place of milk yogurt.
On June 13, 2021 at 8:52 pm