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
- 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.