|Split pea salad is a tasty refreshing way to use split peas in the heat of summer. One cup of cooked split peas will provide 16 grams of protein, and 14% of the DV for Iron. (Click to see complete nutrition facts). This recipe will use 1-2 cups of split peas, one onion, one tomato, one lemon, five cloves of garlic, and several fresh sprigs of parsley. It will serve 3-5 people.|
|Total Preparation and/or Cooking Time: 120 Minutes|
Gather all your ingredients. Set the split peas to soak for at least 4 hours before cooking, overnight if possible. (If you forget you can hot soak them for 1-2 hours in boiling water.)
Add the split peas to a medium sized pot with 2.5 cups of water for each cup of split peas. Next, set the pot to high heat till the water boils and the froth from the peas emerges and dissipates. After this has happened, turn the heat down to low, and add a lid. Let the peas simmer for at least one hour.
While the split peas are cooking peel and thinly slice 5 cloves of garlic.
Peel and dice the onion.
And the tomato.
Wash the parsley and remove stems. Then add all the fresh ingredients to a medium sized salad dish.
After an hour of cooking remove a few of the split peas with a spoon and allow them to cool. Try to crush a few with your fingers, if they break easily they are cooked. Remove the lid to allow any excess water to boil away, it does not have to be too dry. Add the cooked split peas to your chopped ingredients.
Add lemon juice.
Mix, and you are now ready to garnish. Cumin, chili powder, olive oil, and black pepper all work well. Enjoy this salad in a wrap or with pita chips.