Middle Eastern Yellow Split Pea Salad | With Feta and Walnuts

Rinse the yellow split peas thoroughly in cold water, then place them in a pot with plenty of lightly salted water. Bring to a boil, then simmer over low heat for 20-25 minutes until tender, but the peas still hold their shape and have a slight bite (al dente). Make sure not to overcook them! Drain, rinse with cold water, and drain well.

Toast the walnut kernels in a dry pan over medium heat, tossing frequently, for 3-4 minutes until fragrant and golden brown. Let them cool slightly, then coarsely chop.

Quarter the cucumber lengthwise, then dice it finely. Finely chop the red onion. Wash, dry, and finely chop the fresh mint and parsley. Cut the pomegranate in half and remove the juicy seeds.