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Vegan pigeon pea salad without oil
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Split pigeon peas and red beet salad (oil-free)

This split pigeon peas and red beet salad is an easy vegan recipe, using an orange turmeric dressing, no oil, and optionally fresh herbs and hot sauce.
Course Salad
Cuisine Low fat, Vegan
Keyword beet, oil-free, split pigeon peas
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Calories 636kcal
Author Nicolas Pujol

Ingredients

  • 1 beet
  • 12 oz cooked split pigeon peas
  • 1 orange
  • 1 tsp turmeric powder
  • Fresh herbs optional for decoration: parsley, cilantro
  • Hot sauce optional: sriracha, tabasco sauce

Instructions

  • Cook the pigeon peas as indicated here.
  • Bring water to boil and peel, cut and cook the beet for about 20 minutes.
  • For each plate, place the strained pigeon peas, add the beet slices and last, the orange turmeric dressing.
  • Optional: add fresh herbs and/or hot sauce.

Nutrition

Calories: 636kcal | Carbohydrates: 119g | Protein: 40g | Fat: 3g | Saturated Fat: 1g | Sodium: 178mg | Potassium: 280mg | Fiber: 32g | Sugar: 14g | Vitamin A: 150IU | Vitamin C: 36.9mg | Calcium: 130mg | Iron: 6mg