Pea and Carrot Salad Recipe Print
Pea and Carrot Salad
This is a 6 ingredient salad that comes together quickly, featuring split peas and fibre.
Canada is a major grower of pulses. In fact, Canada is the largest exporter of pulses in the world and the largest producer of lentils and peas.
*Post sponsored by Pulse Canada – www.pulses.org
Time: 20 minutes (including split pea cook time)
- 2 large carrots
- 1 cup dry green split peas
- 2 cups water
- ½ cup chopped parsley
- 2 tbsp olive oil
- 1 lime
- Pre-cook split peas (Bring 1 cup of dry split peas and 2 cups water to a boil, then simmer for 12-15 minutes, until al’dente); drain and place in bowl.
- Thinly slice carrots and put them in a bowl with the split peas. Add the parsley, olive oil and juice and zest from one lime. Toss to combine, then serve.
- Calories – 89
- Fat – 6.9 g
- Protein – 0.8 g
- Carbohydrate – 6.7 g
- Fibre – 2 g