Salads
Salad with pigeon peas, tomatoes, and carrots
60 min4 serv.20 февр. 2026 г.
Description
This recipe won't take much time. Place the split yellow peas and 3/4 teaspoon of salt in a large pot. Cover with water by 5 cm. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the peas are tender, about 40 minutes. Drain the water and transfer the peas to a bowl. You should have about 3 cups of cooked peas. Meanwhile, mix the garlic and the remaining 1/2 teaspoon of salt into a paste. Transfer to the bowl, add pepper, vinegar, oil, and oregano. Whisk to combine. Pour the dressing over the peas. Let stand for 30 minutes, stirring once or twice. Add tomatoes, cucumbers, bell pepper, carrots, green onions, parsley, and basil. Mix well and serve immediately.