Ingredients
3⁄4 cup dry USA green or yellow split peas, rinsed
11⁄2 cups chicken stock
1 green bell pepper
1 small jalapeño pepper
1 medium tomato, peeled, seeded and diced
1 cucumber, peeled, seeded and diced
2 tablespoons chopped parsley
1 tablespoon chopped cilantro
Bibb lettuce leaves, as needed
Yogurt vinaigrette ingredients:
3 tablespoons lemon juice
1⁄2 teaspoon ground cumin
1 clove garlic, minced
2 tablespoons olive oil
1⁄4 cup plain yogurt
Method
In a medium saucepan, combine peas and stock and bring to a boil. Reduce heat, cover and simmer until peas are tender, about 25 to 35 minutes. Drain the liquid, and transfer peas to a large bowl.
Preheat the broiler. Lay peppers flat on a broiling pan, and place pan 3 to 4 inches below the heat. Broil peppers, turning them occasionally, until they are blistered all over and the skins are black. Remove them from the broiler, and cover with a clean towel for 15 minutes.
With your fingers, carefully peel the skin away from the flesh. Cut peppers in half, and remove the seeds. Dice bell pepper and mince jalapeño pepper.
Add grilled peppers, tomato and cucumber to peas and mix well. Add dressing, mix well, and chill 4 hours or overnight.
Just before serving, mix in parsley and cilantro. Serve on Bibb lettuce leaves.
Combine lemon juice, cumin and garlic in a small bowl. Whisk in olive oil then yogurt. Mix well and chill.
Nutrition:
| Calories | 147 |
| Protein | 7 g |
| Carbohydrates | 19 g |
| Fiber | 6 g |
| Total Fat | 6 g |
| Saturated Fat | |
| Iron | 1 mg |
| Sodium | 264 mg |
| Folate | 58 mcg |
| Calcium | 44 mg |
| Magnesium | 36 mg |