yellow split pea salad

• 1 Cup of yellow split-peas
• 2 Large tomatoes
• 2 Avocados
• 3 green onions or one medium white onion
• 1/2 cup of minced parsley leaves
• 1/4 cup of tahini
• 1/4 cup of yogurt or cashew cream (vegan style)
• 3 garlic cloves
• 1/4 cup of lemon juice
• 1/2 cup of olive oil
• A pinch of cumin, salt to taste, a pinch of paprika
• Optional:  Cabbage leaves to serve in
• Optional ingredients:  pine nuts or favorite nut, chopped celery

METHOD:

1. Soak the peas overnight  and cook the next day in a lot of water until done.
2. Dice the tomatoes and avocadoes and chop the green onions and parsley. Mash the garlic cloves in a mortar with a little salt.
3. In a small bowl, place the mashed garlic, tahini, yogurt, lemon juice and stir until smooth; add the olive oil and stir to combine well. Add the cumin and paprika and a dash of salt if needed and pour the dressing over the peas and veggies. Mix well and serve option to serve over cabbage leaves.