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And the most underrated pulse award goes to…split peas! Seriously, other than the occasional pot of split pea soup, most people don’t experience the joy of these little green guys regularly in their lives. And you should!
Just like all the other pulses out there (pulses include dry peas, chickpeas, lentils, and beans.), they are a super affordable, delicious, sustainable, protein-packed source of fiber. And unlike their slightly-more-finicky friends chickpeas and dried beans, split peas require NO presoaking or precooking, meaning they cook up in a FLASH. Woohoo for weeknight shortcuts!
Today, I’m partnering up with my friends from USA Pulses and Pulse Canada to open up your eyes to the glory of split peas.
They are so tasty, versatile, incredibly healthy, and affordable to cook with. The average cost of beef per serving is $1.49, whereas you can serve dry peas, chickpeas, lentils, or beans for about 10 cents per serving. TEN CENTS! If you’re looking for affordable ways to eat healthier, pulses need to be on your grocery list. Make sure to sign up for the Half-Cup Habit, and see how easy it can be to add a ½ cup serving of pulses to your diet 3x per week.
Canned pulses are a great deal, too, but to stretch your budget even further, drive your cart down the grocery store aisle a little more and pick up some bags of dried beans, lentils, chickpeas, or split peas. A pound of dried pulses runs between $1-$2, and trust me, you can streeeettttcchhh each of those bags into multiple meals. Today, I’m going to show you how to stretch a one pound bag of split peas into three delicious, healthy, meatless meals! Let’s do this.
Grab the last of the fresh tomatoes and corn from the farmer’s market, and enjoy this refreshing, healthy salad before you dive head-first into pumpkin spice and apple cinnamon. This works as a light dinner or a healthy side dish!
This flavorful and refreshing Summer Split Pea Salad is the perfect way to round out summer. Serve it as a light dinner or side dish.
Packed with exotic flavors, this curry comes together in a flash. The key here is tracking down red curry paste—which you should be able to find in the international section of most supermarkets—the paste has so much for robust flavor than you’d get from using dried spices.
Thanks to red curry paste, this Split Pea Curry can be ready in under an hour. It is great for a weeknight or a weekend!
Next to my pumpkin hummus, this might be my favorite hummus recipe ever! It has such an interesting, earthy flavor, and the color is off-the-charts beautiful! My green-loving three year old devoured this stuff. And I know what you’re thinking, hummus isn’t a meal! Well it is if you do it my way. Load up a plate with breads, veggies, and other yummy crudité, and it’s a fun snacky meal.
This earthy Split Pea Hummus has a gorgeous green hue. Load up a plate with breads, veggies, and other yummy crudité, and it’s a fun snacky meal or party dish.
Each of these recipes uses about 2/3 cups of dried split peas, meaning you can buy a single pound of dried green split peas (for a whopping $1.50) and make all three of these dishes. Now that’s how you stretch your grocery budget!
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Great article but you got me on “pulses” I had no idea what a pulse was so you have not only added new food ideas but a new word to my vocabulary! Thanks for all your work for us.
I have been known to eat hummus as a meal, quite often, and my plate looks really similar to yours but…I’ve never tried split pea hummus. This looks great. Can’t wait to try it (and the other split pea recipes too).
Just made the split pea curry, and with a couple of tweaks, it was delicious! I added extra paste as it didn’t have enough flavour, and even then it needed more so I added a tsp or so of yellow curry powder. Because we like it spicy, I added some cayenne pepper. Pretty sure it will be a hit with the family and I’d probably double the recipe next time! Thanks!
I made the hummous this evening and it was beautiful. Thanks for the recipe
You can also make hummus using dried fava beans/broad bean, dried peas, and red or brown lentils as well as yellow or green split peas and substitute other seed and nut butters for the tahini., including peanut butter. I prefer to use roasted sesame tahini to raw sesame tahini. Cider viegar may be substituted for the lemon juice. I prefer to use stone-pressed extra virgin olive oil for its fruity flavor. I freshly roast cumin seeds in a dry frying pan and grind them in a surabachi mortar. Freshly roasted and ground coriander seeds may be used in addition to or in place of the cumin. Try using fresh ginger juice in place of the cumin and coriander with green or yellow split peas.
Thanks for the pulses ideas! Lent season is around the corner. These prices on steak and dried beans and peas seams like more than 10 or 20 years ago but the recipe ideas are fantastic! I get help from a food bank and don’t know how to use these foods like lentils and split peas and red onions and lemons. Thanks for the recipe ideas! -Ash Wed 2019
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