And the most underrated pulse award goes to…split peas! Seriously, other than the occasional pot of split pea soup, most people don’t experience the joy of these little green guys regularly in their lives. And you should!
Just like all the other pulses out there (pulses include dry peas, chickpeas, lentils, and beans.), they are a super affordable, delicious, sustainable, protein-packed source of fiber. And unlike their slightly-more-finicky friends chickpeas and dried beans, split peas require NO presoaking or precooking, meaning they cook up in a FLASH. Woohoo for weeknight shortcuts!
Today, I’m partnering up with my friends from USA Pulses and Pulse Canada to open up your eyes to the glory of split peas.
They are so tasty, versatile, incredibly healthy, and affordable to cook with. The average cost of beef per serving is $1.49, whereas you can serve dry peas, chickpeas, lentils, or beans for about 10 cents per serving. TEN CENTS! If you’re looking for affordable ways to eat healthier, pulses need to be on your grocery list. Make sure to sign up for the Half-Cup Habit, and see how easy it can be to add a ½ cup serving of pulses to your diet 3x per week.
Canned pulses are a great deal, too, but to stretch your budget even further, drive your cart down the grocery store aisle a little more and pick up some bags of dried beans, lentils, chickpeas, or split peas. A pound of dried pulses runs between $1-$2, and trust me, you can streeeettttcchhh each of those bags into multiple meals. Today, I’m going to show you how to stretch a one pound bag of split peas into three delicious, healthy, meatless meals! Let’s do this.
Summer Split Pea Salad
Grab the last of the fresh tomatoes and corn from the farmer’s market, and enjoy this refreshing, healthy salad before you dive head-first into pumpkin spice and apple cinnamon. This works as a light dinner or a healthy side dish!Print
This flavorful and refreshing Summer Split Pea Salad is the perfect way to round out summer. Serve it as a light dinner or side dish.
- 2/3 cup dried green split peas
- 1 1/2 cups vegetable broth
- 2 cups halved cherry tomatoes (or 2 medium tomatoes, diced)
- 1 cup frozen corn kernels
- 2 tablespoons fresh minced parsley
- 2 tablespoons fresh minced basil
- 2 tablespoons fresh minced oregano
- 2 tablespoons fresh minced chives
- Juice and zest of 1 lemon
- 2 tablespoons olive oil
- 1 tablespoon dijon mustard
- 1/2 teaspoon garlic powder
- 1 teaspoon 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.
- Category: Side Dishes
And you can find the other two here:
Each of these recipes uses about 2/3 cups of dried split peas, meaning you can buy a single pound of dried green split peas (for a whopping $1.50) and make all three of these dishes. Now that’s how you stretch your grocery budget!