Split peas are the black sheep of the legume world. They are the last dried bean that most folks reach for, but we’re hoping to change that! Split peas are easy to cook, packed full of nutrients, and they taste absolutely amazing!
A great place to start on your split pea journey is with this simple summer salad. Tender, hearty split peas are combined with fresh herbs and homegrown summer veggies. Because split peas cook so quickly, this entire vegan legume salad can be ready in less than half an hour. It’s a great dish to make for meal prep!
What do I need to make this split pea salad?
You’ll want to make this salad in the summer when you can get your hands on the freshest herbs and veggies. Here’s what you’ll need for this split pea salad:
- Dried split peas—These will probably be with the dried beans at your grocery store.
- Vegetable broth
- Cherry tomatoes
- Frozen corn or fresh corn sliced off the cob
- Fresh parsley, basil, oregano, and chives—We give you a suggestion for how much to use of each, but feel free to mix and match based on what you have.
- Lemon—If you’re really in a pinch, you can use bottled lemon juice. But I recommend using a fresh lemon, so you can use the zest too!
- Olive oil
- Dijon mustard
- Garlic powder
- Maple syrup—Yep, maple syrup! It will add just a touch of sweetness to the dressing.
- Salt and pepper
If you aren’t vegetarian, you can also use chicken bone broth in this recipe.
Do I need to soak split peas before cooking them?
Unlike most other dried legumes, split peas don’t need to be soaked ahead of time. Some people experience digestive problems with all beans and lentils, though—if that’s you, soaking overnight may help!
Split peas will cook just fine without being presoaked!
Can I use lentils instead of split peas?
You can! This salad works just as well with green lentils as it does with split peas. I don’t recommend using red lentils though—they will get too mushy for a salad.
What should I serve with summer split pea salad?
My favorite way to serve split pea salad is as a side for grilled fish or chicken. But if you’d like to keep things vegetarian (or vegan!), you can also mix it with a cooked grain like brown rice or quinoa.
What’s the dressing on this salad?
This salad uses a simple lemon vinaigrette that is easy to make and is super versatile! It’s also wonderful as a marinade and a salad dressing.
Can I freeze this salad?
I wish I could say yes, because something so fresh and summery would be welcome in the winter! Unfortunately, the tomatoes and fresh herbs won’t make it through the freezer and retain their texture. I recommend eating this salad fresh.
This split pea salad doesn’t freeze well. Eat it within a week of making it!
Can I meal prep this split pea salad?
Absolutely! In fact, this recipe just gets better the longer it sits in the fridge. Make it in advance for your next potluck, or prep it on the weekend to eat all week long.