Overhead of serving bowl full of finished split pea salad with wooden serving spoon scooping up the first serving.

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!

Close-up of serving bowl half-full of split pea salad and wooden serving spoon with split peas on it.

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

Wholefully Protip

If you aren’t vegetarian, you can also use chicken bone broth in this recipe.

Ingredients for salad such as uncooked split peas, broth, frozen corn kernels, ripe cherry tomatoes on the vine, and chopped fresh herbs.

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!

Wholefully Protip

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.

Close-up of wooden spoon with a big scoop of split pea salad over a serving bowl.

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.

Ingredients for salad dressing set out in measuring spoons and cups alongside juiced lemon halves and wooden citrus reamer.

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.

Wholefully Protip

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.

A single serving of summer split pea salad in a bowl with a fork alongside the larger serving bowl, fresh tomatoes, and zested and juiced lemon halves.

What else can I do with split peas?

Chickpeas and black beans may get all the love, but split peas are such a great, affordable ingredient! They are great in all kinds of recipes, like these fan favorites:

Summer Split Pea Salad

Summer Split Pea Salad Recipe (Vegan)

Yield: 2 main dish servings, 4 side dish
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This flavorful and refreshing vegan Summer Split Pea Salad is the perfect recipe 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 teaspoon maple syrup
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste


  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, syrup, garlic powder, salt, and pepper. Close and shake well to combine.
  4. Pour dressing over the salad and toss to coat. Serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 206Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 469mgCarbohydrates: 32gFiber: 6gSugar: 14gProtein: 6g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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    1. Hi Sandy! you can find this info in the post under the section titled, “Can I meal prep this split pea salad?” I’ve copied it here to make it easier to find!

      “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.”

    1. Hi Richard! That’s right! You just put the corn in frozen. It’s pre-cooked and will defrost very quickly—within 5-10 minutes. The residual heat is enough to thaw the corn, and the gentle heat helps it keep a better texture for a salad.

    1. Hi Richard! We give gram measurements when accuracy is super important for the success of the recipe (think: bread dough, etc.). Otherwise, since we’re in the states and volume measurements are more common, we stick with those. There are lots of free online conversion tools to help you make the change from volume to weight if that’s helpful for you!

    1. Hi Karen! Absolutely! If you’d like to swap in dried herbs for the fresh, just reduce the amounts from tablespoons down to teaspoons for the dried herbs. Let us know how you like it!

    1. Hi Amanda! You can serve it warm, room temp, or cold! Right after making it, it will be warm—but it’s also great right out of the fridge. We recommend green split peas in this, but you could use yellow if that’s all you have. The flavor will be slightly different, but it should still be tasty! Green split peas tend to be less starchy and a little sweeter, while yellow ones are a bit more mild in flavor. If you try it, let us know how it turns out for you!

  1. Delicious! I’ve never used split peas in salad, but I’m now a convert. Thanks for sharing your recipe 😀

  2. I note you are using olive oil and the recipe is classed as vegan. I think people should be aware that the WWF is addressing mass murder of migrating birds that roost in olive trees in Spain. The Spanish use suction machines to dislodge and collect the olives. This process is carried out at night when birds are roosting in transit.
    I have stopped buying any olive oil because of this.
    Yours kindly, Beth Matthews