I've got a confession: I eat any and everything when I'm out on the road. But when I get home? At home I eat super vegetarian. As in lots of salads, dips, and veggies upon veggies. Truth is, it's the only way I can get back on track after being on the road. And the thing I turn to time and again are pulses—I make dips, spreads, and mix them into my grain bowls.
But right now? Right this second I've got a crush on these Split Pea Veggie Wraps with Cilantro-Mint Chutney. They're a bit of a nod to India with all the fresh yogurt, the split pea dip that's almost like a dal, and the bright herb chutney but it's the more modern, balanced version.
ends trimmed seeds discarded, roughly chopped
end trimmed and rest shaved into long strips on a mandoline or with a peeler
ends trimmed and rest shaved into long strips on a mandoline or with a peeler
pitted and thinly sliced
Heat 1/4 cup of the olive oil to a small saucepan over medium heat. Add the onion and garlic, stir to coat and cook until just soft. Add the split peas, stir to coat then add the broth, a pinch of each salt and pepper, the cumin and bring to a boil. Reduce heat to a simmer and cook the the split peas until they're very tender, about 30 to 40 minutes. Transfer the whole mixture to a food processor or blender and add 2 tablespoons of the lime juice, and additional salt and pepper, as desired. Pulse until the mixture comes together as a dip but it still retains some of its texture. You want a mixture that's about as thick as hummus—add more water as needed to make it thinner.
Split pea dip can be made up to 4 days ahead of time. Stir briefly (adding water as needed to make it spreadable) before using.
For the chutney, combine the cilantro, mint, jalapeno, remaining lime juice, remaining 1/4 cup olive oil, and scallions in a food processor or blender and blend until smooth. Taste and add salt, as desired.
Chutney can be made up to 3 days ahead of time. Stir briefly (adding water as needed to make it spreadable) before using.
To assemble, lay the whole wheat lavash (you may want to cut it in half depending on how big the lavash is) out on a flat surface. Spread the split pea dip in the middle of the wrap then top with a spoonful of yogurt. Layer the cucumber and carrots, avocado slices, sprouts, and cilantro chutney then wrap to close. Repeat to make one more wrap and serve.
Food styling and photography by Aida Mollenkamp
This story is sponsored by North American Pulses but all content, ideas, and words are my own. Thanks for supporting these posts, which allow us to keep Salt & Wind up and running.