Uncooked split peas with a wooden spoon.

Split Pea Summer Salad

Recipe adapted from: Wholefully

Ingredients 

  • cup Split Peas Dried
  • cups Vegetable Broth
  • 2 cups Tomatoes Diced
  • 1 cup Corn
  • 1 Tablespoon Parsley Dried
  • 1 Tablespoon Basil Dried
  • 1 Tablespoon Oregano Dried
  • 1 Tablespoon Chives Dried

Dressing

  • 1 Lemon
  • 2 Tablespoons Oil
  • 1 Tablespoon Dijon Mustard
  • ½ teaspoon Garlic Powder
  • 1 teaspoon Maple Syrup
  • Salt To taste
  • Ground Black Pepper To taste

Equipment

  • Stovetop
  • Medium Saucepan
  • Large Bowl
  • Small Jar with Lid

Instructions

  • Combine the split peas and broth in a medium saucepan over high heat. Bring to a boil and 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, olive oil, Dijon mustard, garlic powder, syrup, salt, and pepper. Close and shake well to combine.
  • Pour dressing over the salad and toss to coat. Serve immediately.

Nutrition

Nutrition Facts
Split Pea Summer Salad
Amount per Serving
Calories
 
332
Calories from Fat 99
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Sodium
 
541
mg
24
%
Potassium
 
878
mg
25
%
Carbohydrates
 
49
g
16
%
Fiber
 
16
g
67
%
Sugar
 
12
g
13
%
Protein
 
14
g
28
%
Vitamin A
 
1509
IU
30
%
Vitamin C
 
39
mg
47
%
Calcium
 
81
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Basil, Broth, Chives, Corn, Diced Tomatoes, Dijon Mustard, Garlic Powder, Maple Syrup, Oregano, Parsley, Salad, Split Pea, Tomato, Tomatoes, Vegan, Vegetable Broth, Vegetarian