Step 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.

Step 2

Combine the cooked split peas in a large bowl with the tomatoes, corn, parsley, basil, oregano, and chives. Toss well to combine.

Step 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.

Step 4

Pour dressing over the salad and toss to coat. Serve immediately.