It turns out, cooked split peas can be turned into nutritious dips, pesto or mixed with avocados to add protein to guacamole. Dips, pesto and guacamole are dangerous as we usually eat much more than a single serving! The dish I’ll try is an easy and chunky split pea salad -- food to chew!
Split Pea Salad
Ingredients:
2 cups water
1 large chicken or any flavor bouillon
2 cups of chopped plum tomatoes (or any variety)
14 oz corn, cooked
1 medium onion, diced
1/4 cup fresh basil, chopped
1/4 cup organic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon dijon or brown mustard
garlic to taste
black pepper to taste
1/4 red pepper flakes
A sprinkle of soy sauce
More salt if needed.
1-2 teaspoons honey
Directions:
1) In a pot on the stove top bring the water and bouillon to a boil, then pour in the dry split peas. Cook uncovered for 15 - 20 minutes until the water evaporates. Remove the cooked peas to cool. With a shorter cooking time, they will soften without disintegrating into soup.
2) Toss all the vegetables and spices into to a big salad bowl and incorporate.
Eat at room temperature or chill. Add brown rice, pasta, or quinoa for a complete protein and meal.
Split pea soup is healthy, filling and comforting. I’ll still make it this fall and winter, but I also look forward to trying something new, split peas not turned into a soup. The pea haters of the world don’t know what they’re missing.😋
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