Directions

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, 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, garlic powder, and syrup. Close and shake well to combine. Add salt and pepper to taste.
4. Pour dressing over the salad and toss to coat. Serve immediately.