Italian Lentil and Pea Salad
We're serving up this Italian Lentil and Pea Salad as a scrumptious side for your holiday spread, but honestly, it's lip-smacking good all year long! After all, dried legumes and rice never go out of season.
It is a wonderful cross between an Italian chopped salad and an Italian pasta salad. With the added perks of being gluten-free and a vegan salad recipe! It also features a scrumptious zesty Italian dressing recipe. This easy salad recipe has just the right amount of zing and crunch and will have everyone asking for more.
While this is a lentil recipe, it is also included split peas. We think people should start utilizing the yellow split pea for more than just split pea soup. This bean brings a lot to this salad, it adds a nice punch of color and tons of nutrition. This really is a mouthwatering healthy salad. It offers complete proteins and complex carbohydrates. We hope you enjoy it!
Did you know that some legumes are also called pulses? Check out pulses.org to learn more about pulses and their ability to help the environment, as well as how much nutrition is in this affordable food group.
The UN, as well as many other organizations, are providing great information about the benefits pulse food would have on the world. We are proud to grow cereals and pulses, not to mention excited to share this great recipe and other pulse recipes.
Cooking Tip: Chop your vegetables while your beans are cooking you can cut the preparation time in half! However, it is important to cook the legumes in separate pans as the beans will have different cooking times and nothing ruins a salad like overcooked beans.
Gail on
This recipe sounds amazing! I’m gonna make it soon! Thanks Palouse Brand, my go to for local garbanzo, split pea, and wheat berries! Your awesome in my book.
Linda on
I just made this Italian Lentil and Pea Salad, and while I have put it into the refrigerator to chill for tonight’s dinner, my husband and I took a big bite (just to check 🙃). Amazing!! It is so good! The flavors are just right together and the homemade dressing really pulls it all together. The dill and seasoned salt are really nice additions. I would never had thought of adding them, so following the recipe is part of the charm of this dish! Speaking of that, though, I had basmati rice and not instant rice, so I cooked 1 cup of rice with 2 cups of water. Stirred that in when I mixed all the other lentils/peas. This is a great recipe and I would definitely serve this to a large group or at home to guests (and tonight if we can wait!). Thanks for the recipe!