Split Pea Summer Salad

Uncooked split peas with a wooden spoon.

Course Salad, Side Dish

Keyword Basil, Broth, Chives, Corn, Diced Tomatoes, Dijon Mustard, Garlic Powder, Maple Syrup, Oregano, Parsley, Salad, Split Pea, Tomato, Tomatoes, Vegan, Vegetable Broth, Vegetarian

Dietary Need Vegan, Vegetarian

Cooking Method Stovetop

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 332kcal

Author Recipe adapted from: Wholefully

Equipment

Stovetop
Medium Saucepan
Large Bowl
Small Jar with Lid

Ingredients

⅔ cup Split Peas Dried
1½ 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

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