📝 About This Recipe
This refreshing salad reimagines the humble split pea, moving it away from heavy stews and into a bright, modern spotlight. Earthy green split peas are cooked to a perfect al dente bite and tossed with a garden-fresh medley of crisp cucumbers, zesty radishes, and a generous handful of aromatic mint. It is a protein-packed, fiber-rich dish that balances Mediterranean brightness with the satisfying texture of pulses, making it an ideal choice for a sophisticated lunch or a unique side dish.
🥗 Ingredients
The Pulse Base
- 1 1/2 cups Green split peas (rinsed thoroughly and picked over for stones)
- 4 cups Vegetable broth (low sodium preferred)
- 1 piece Bay leaf (dried)
- 1 piece Garlic clove (smashed)
Fresh Vegetables & Herbs
- 1 piece English cucumber (diced into 1/2 inch cubes)
- 4-5 pieces Red radishes (thinly sliced into rounds)
- 1/4 cup Red onion (very finely minced)
- 1/2 cup Fresh mint leaves (packed, roughly chopped)
- 1/4 cup Flat-leaf parsley (finely chopped)
- 1/2 cup Feta cheese (crumbled (optional for vegan version))
Lemon-Tahini Vinaigrette
- 3 tablespoons Extra virgin olive oil (high quality)
- 2 tablespoons Fresh lemon juice (about 1 large lemon)
- 1 tablespoon Tahini (well-stirred)
- 1 teaspoon Honey or Agave nectar
- 1/2 teaspoon Sea salt (plus more to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Place the rinsed split peas, vegetable broth, bay leaf, and smashed garlic clove into a medium saucepan.
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2
Bring the liquid to a boil over medium-high heat, then immediately reduce the heat to low and cover with a lid.
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3
Simmer the peas for 25-35 minutes. Check them at the 20-minute mark; you want them tender but still holding their shape, not mushy like soup peas.
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4
While the peas cook, prepare the vinaigrette by whisking together the olive oil, lemon juice, tahini, honey, salt, and pepper in a small bowl until emulsified and creamy.
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5
Once the peas are cooked, drain any excess liquid through a fine-mesh sieve and discard the bay leaf and garlic clove.
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6
Spread the warm peas out on a rimmed baking sheet for 10 minutes. This allows steam to escape and prevents the salad from becoming soggy.
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7
In a large mixing bowl, combine the diced cucumber, sliced radishes, and minced red onion.
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8
Add the cooled split peas to the bowl with the vegetables.
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9
Drizzle the lemon-tahini vinaigrette over the ingredients and toss gently with a large spoon or spatula to coat.
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10
Fold in the chopped mint and parsley. Adding the herbs last ensures they stay vibrant and green.
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11
Gently stir in the crumbled feta cheese, if using, being careful not to over-mix so the cheese stays in distinct chunks.
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12
Taste and adjust seasoning with an extra squeeze of lemon or a pinch of salt if needed.
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13
Transfer to a serving platter and garnish with a few whole mint leaves for a beautiful presentation.
💡 Chef's Tips
Do not overcook the peas; they should have a slight 'pop' similar to cooked lentils to provide the best salad texture. If your red onion is too pungent, soak the minced pieces in cold water for 5 minutes then drain before adding to the salad. To make this ahead of time, keep the dressing separate and toss just before serving to keep the vegetables crisp. For a vegan version, substitute the feta with toasted sunflower seeds or diced avocado for a similar creamy element. Use green split peas rather than yellow for this recipe, as green peas tend to hold their structure slightly better in cold preparations.
🍽️ Serving Suggestions
Pair with warm, toasted pita bread and a side of creamy hummus. Serve as a refreshing side dish alongside grilled lamb chops or lemon-herb roasted chicken. Enjoy as a healthy, stand-alone vegetarian lunch with a glass of chilled Sauvignon Blanc. Top with a soft-boiled egg for extra protein and a rich, jammy texture. Serve alongside a bowl of chilled gazpacho for a perfect summer meal.