Summer Split Pea Salad Recipe (Vegan)
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.
Servings: 2 main dish servings, 4 side dish
Calories: 471kcal
Ingredients
- ⅔ cup dried green split peas
- 1 ½ 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
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Combine ⅔ cup dried green split peas and 1 ½ cups vegetable 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 2 cups halved cherry tomatoes, 1 cup frozen corn kernels, 2 tablespoons fresh minced parsley, 2 tablespoons fresh minced basil, 2 tablespoons fresh minced oregano, and 2 tablespoons fresh minced chives. Toss well to combine.
- In a jar with a tight-fitting lid, combine the Juice and zest of 1 lemon, 2 tablespoons olive oil, 1 tablespoon dijon mustard, 1 teaspoon maple syrup, ½ teaspoon garlic powder, and Salt and pepper. Close and shake well to combine.
- Pour dressing over the salad and toss to coat. Serve immediately.
Video
Nutrition
Serving: 1serving | Calories: 471kcal | Carbohydrates: 67g | Protein: 21g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 987mg | Potassium: 1205mg | Fiber: 22g | Sugar: 17g | Vitamin A: 1902IU | Vitamin C: 44mg | Calcium: 156mg | Iron: 7mg
