Yellow split-pea salad

May 3, 2011  •  Category:


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


  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.



32 Comments  •  Comments Feed

  1. Srivalli says:

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

  2. meriem says:

    Ta salade est très appétissante et très joliment présentée!

  3. Chaya says:

    What a beautiful presentation. What a delicious looking dish.

  4. Angel of the North says:

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

  5. Rosa says:

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



  6. Priya says:

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

  7. Jumanah (Healthy Liv says:

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

    I always eat my tabooli with lettuce leaves 🙂

  8. Katerina says:

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

  9. 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!

  10. 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!

  11. Diane says:

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

  12. myfrenchkitchen says:

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

  13. Faith says:

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

  14. 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.

  15. Chiara says:

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

  16. I Sicilian says:

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

  17. 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 🙂

  18. kankana says:

    The presentation is just gorgeous and super classy

  19. Juanita says:

    The contrast of colour is perfect.

  20. 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. 😛

  21. Magic of Spice says:

    Beautiful for Spring and so colorful…love it!

  22. domi says:

    Simple, bon, différent et coloré…..

  23. 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.

  24. 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! 🙂

  25. weirdcombos says:

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

  26. 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.

Add a Comment