Yellow split-pea salad

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:

  1. Soak the peas overnight  and cook the next day in a lot of water until done.
  2. Dice the tomatoes and avocadoes and chop the green onions and parsley. Mash the garlic cloves in a mortar with a little salt.
  3. 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.

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25 Comments

  1. Posted May 3, 2011 at 9:22 pm | Permalink

    How beautiful! We use channa dal so much in our cuisine, it’s nice to see it being used differently.

  2. Posted May 3, 2011 at 9:23 pm | Permalink

    Ta salade est très appétissante et très joliment présentée!

  3. Posted May 3, 2011 at 10:09 pm | Permalink

    What a beautiful presentation. What a delicious looking dish.

  4. Angel of the North
    Posted May 4, 2011 at 2:08 am | Permalink

    Scrummy looking salad and a whole new range of flavours for channa dhal.

  5. Posted May 4, 2011 at 2:39 am | Permalink

    Mmmhh, so scrumptious! Yellow split-peas taste so good.

    Cheers,

    Rosa

  6. Posted May 4, 2011 at 4:04 am | Permalink

    Fantastic salad, we used to make dals but never salad, very interesting..

  7. Posted May 4, 2011 at 4:40 am | Permalink

    This looks delicious! I have never tried yellow split peas.

    I always eat my tabooli with lettuce leaves :)

  8. Posted May 4, 2011 at 8:53 am | Permalink

    I love the salad and the presentation. Any idea for a tasty salad is more than welcomed!

  9. Posted May 4, 2011 at 8:55 am | Permalink

    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!

  10. Posted May 4, 2011 at 11:31 am | Permalink

    I can tell from the ingredients that this is one great meal! I love how you used the cabbage leaves as a vessel–beautiful!

  11. Posted May 4, 2011 at 11:39 am | Permalink

    I have bookmarked this one for when I have Nigel back in France it sounds delicious. Diane

  12. Posted May 4, 2011 at 11:54 am | Permalink

    Looks delicious and I love the colour the red cabbage leaf gives to the dish1
    ronelle

  13. Posted May 4, 2011 at 1:49 pm | Permalink

    What a pretty salad and a great use for split yellow peas! I love the presentation in the cabbage leaves!

  14. Posted May 4, 2011 at 4:24 pm | Permalink

    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.

  15. Posted May 4, 2011 at 4:28 pm | Permalink

    This sounds fantastic Joumana! I love it! A perfect dish for spring time….

  16. Posted May 4, 2011 at 5:03 pm | Permalink

    This comes in handy.
    Always looking for cooling recipes as the temperatures here rise. On my list to do this week.

  17. Posted May 4, 2011 at 5:04 pm | Permalink

    So cute and tasty looking your yellow split pea salad…love the red cabbage cups. Hope you are having a wonderful week Joumana :-)

  18. Posted May 4, 2011 at 5:47 pm | Permalink

    The presentation is just gorgeous and super classy

  19. Posted May 5, 2011 at 6:11 am | Permalink

    The contrast of colour is perfect.

  20. Posted May 5, 2011 at 7:04 am | Permalink

    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. :P

  21. Posted May 5, 2011 at 11:59 am | Permalink

    Beautiful for Spring and so colorful…love it!

  22. Posted May 5, 2011 at 12:36 pm | Permalink

    Simple, bon, différent et coloré…..

  23. Posted May 5, 2011 at 1:25 pm | Permalink

    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.

  24. Posted May 16, 2011 at 11:05 am | Permalink

    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! :)

  25. Posted June 2, 2011 at 4:36 pm | Permalink

    Joumana,
    Congrats on having been listed on TipsOnHealthLiving!
    This is an incredible recipe they picked well tasty, healthy and nutritious!
    Cheers!
    H

6 Trackbacks

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