Fennel & Sweet Potato Split Pea Salad

This yummy salad works double duty as a salad or side dish! It's the perfect complement to roasted or barbecued meats with the split peas adding texture, protein and fibre.

Course Salad, Side Dish

Key Ingredient Peas

Dietary Need Gluten Free, Vegetarian

Prep Time 5

Total Time 5

Servings servings

Calories 171

Ingredients

1 cup (250 mL) cooked green split peas (see notes)
1 medium fennel bulb, trimmed, shaved into paper-thin slices
1/2 cup (125 mL) roasted sweet potatoes, diced
1/2 cup (125 mL) small onion, shaved into paper-thin slices
1/3 cup (75 mL) flat-leaf parsley leaves, chopped
1/4 cup (60 mL) cilantro leaves, chopped
1/4 cup (60 mL) chives, chopped in 1-inch (2.5 cm) pieces

Dressing

1 1/2 Tbsp (22 mL) extra-virgin olive oil
2 Tbsp (30 mL) sherry vinegar or red wine vinegar
1 Tbsp (15 mL) honey

Instructions

Combine split peas, fennel, sweet potatoes, onion, parsley, cilantro and chives.
Stir salad dressing ingredients together and toss over split pea and fennel mixture.

Notes

To make 1 cup (250 mL) cooked split peas, rinse 1/2 cup (125 mL) dry peas with cool water, drain and transfer to a medium pot. Add 1 1/2 cups (375 mL)water, cover and simmer for 25-30 minutes until tender, stirring occasionally. Add more water as needed to keep peas covered. Drain and rinse under cold water before adding to salad.

Nutrition