Recipe Contributed By Wholefully

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Summer Split Pea Salad

Prep Time 15 minutes
Cook Time 20 minutes
side dish


  • 2/3 cup split peas, green, dried
  • 1 1/2 cups vegetable broth
  • 2 cups tomatoes, whole, diced or cherry tomatoes, halved
  • 1 cup corn, kernels, frozen
  • 2 tbsp parsley, fresh; minced
  • 2 tbsp basil, fresh minced
  • 2 tbsp oregano, fresh, minced
  • 2 tbsp chives, fresh; minced
  • 1 lemon, juice and zest
  • 2 tbsp olive oil
  • 1 tbsp mustard, Dijon
  • 1/2 tsp garlic powder
  • 1 tsp maple syrup
  • salt and pepper, to taste


  • Combine the split peas and broth in a medium saucepan over high heat. Bring to a boil, stir, then reduce heat, cover, and simmer until the split peas are tender, but not mushy and most of the liquid is absorbed, about 20 minutes
  • Combine the cooked split peas in a large bowl with the tomatoes, corn, parsley, basil, oregano, and chives. Toss well to combine.
  • In a jar with a tight-fitting lid, combine the lemon juice and zest, olive oil, dijon, garlic powder, syrup, salt and pepper. Close and shake well to combine.
  • Pour dressing over the salad and toss to coat. Serve immediately.


*Can serve 2 people as a main dish