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Summer Split Pea Salad

Course Salads
Difficulty Easy
Pulse Type Dry Peas
Specialty Diet Gluten Free, Vegan, Vegetarian
Occasion Summer Salads
Nutrition 1/2 cup serving, 300 calories or less, 500 calories or less, 7g+ fiber, 7g+ protein
Category Easy Recipes for Beginners, Meal Prep Recipes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 side dish

Ingredients

  • 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

Instructions

  1. 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
  2. Combine the cooked split peas in a large bowl with the tomatoes, corn, parsley, basil, oregano, and chives. Toss well to combine.
  3. 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.
  4. Pour dressing over the salad and toss to coat. Serve immediately.

Recipe Notes

*Can serve 2 people as a main dish