Pea salad
This salad was inspired by a lentil salad we tried in a Lebanese restaurant we stumbled upon in Paris (this is our favorite way of finding great places to eat!). Back in Berlin, we recreated it using a photo and our imagination. You may ask how lentil salad became a pea salad? Artem took peas instead of lentils from the pantry by mistake but the result was so good, we decided to keep using peas.
This salad is great for a hot summer party or a picnic. Easy to transport and stays fresh in a sealed container for a few days.
Ingredients
Yields 4 portions
- 150 g of dry peas
- 2 tomatoes
- ½ green bell pepper
- ½ red bell pepper
- ½ onion
- 1 chile
- 1 scallion
- 1 bunch of parsley
- 1 limejuice
- olive oil
- salt
Directions
- Rinse the peas in cold water, and cook in water until tender (but not too soft).
- While the peas are cooking, prepare the vegetables. Tomatoes, bell peppers: cut into medium dice. Onion: peel, deroot, and cut into medium dice. Chile: cut lengthwise, remove seeds, and thinly slice. Scallion: thinly slice both green and white parts. Parsley: coarsely chop.
- Whisk together lime juice, olive oil, and salt until they form an emulsion.
- Combine peas, all the vegetables, and the dressing. Thoroughly mix.
Explore ingredients
Ingredients explorer
| Name | Kind | Season | Contains |
|---|---|---|---|
| Bell pepper | Vegan | April May June July August September October | |
| Bell pepper | Vegan | April May June July August September October | |
| Chile | Vegan | ||
| Lime | Vegan | ||
| Olive oil | Vegan | ||
| Onion | Vegan | ||
| Parsley | Vegan | ||
| Pea | Vegan | ||
| Salt | Vegan | ||
| Scallion | Vegan | ||
| Tomato | Vegan | May June July August September |
