As you know, I am all about the bowl-life, but can I just say, my favorite things to have in the Summer months are vibrant and fresh salad bowls!! Focusing on fresh veggies and a good quality protein makes it so easy to toss together… you might even say it’s easy PEAsy! Sorry, I just had to.
I was one of those kids who absolutely loved peas. Even when it wasn’t “Cool.”
They seem to get a bad rap growing up, right? Maybe it’s the color? I dunno, but I never had an issue with them. I even loved split pea soup. ANYWAY, I’m still a big fan and love finding ways to incorporate them.
If you have been following along with me I’m sure you have heard by now the term pulses. They are dry peas, chickpeas, lentils, and beans! And they are fantastic!
I love them because they are a delicious and healthy way to bulk up ANY meal with protein and fiber! If a batch of cooked pulses aren’t on your meal-prep list, they need to be!!
Pulses are a must-have in my pantry for quick and nutritious meals, like this one!!
PLUS, I love this: The Half Cup Habit challenge my friends over at USA Pulses and Pulse Canada have put together to help us incorporate more pulses in our weekly routine.
Here’s what you do: add 1/2 of pulses to your weekly meal plan 3 times a week! THAT’S IT!
EASY PEASY! Again, I just had to.
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AND be sure to make these quick and easy Crispy Honey Mustard Peas! They will not disappoint. Just a few ingredients!
If you like this recipe, you might also love my Harissa Red Lentil Patties. Another delicious way to incorporate pulses into your diet.
This easy Crispy Honey Mustard Split Green Peas post is sponsored by USA Pulses and Pulse Canada, but all opinions are my own. Thank you for supporting the brands that support Bowl Obsessed!
[lt_recipe name=”Crispy Honey Mustard Split Green Peas” servings=”4-6″ prep_time=”10M” cook_time=”10M” total_time=”20M” difficulty=”Easy” summary=”This recipe is light, fresh, and easy PEASY!” print=”yes” ingredients=”1 Cup dry split green peas { soaked for 4 hours or boiled for 10 minutes, I boiled };2 Tbl. Don mustard ;2 Tbl. Honey ;2 tsp. Red wine vinegar;Pink Salt and pepper to taste” ]Pre-heat oven to 400. After soaking or boiling the split peas, drain and pat dry.;;Mix remaining ingredients together in a bowl and pour over the peas and combine. ;;Spread peas evenly over a baking sheet and roast until golden in color and crunch in texture. About 10 minutes, flipping halfway though. ;;Serve immediately in a salad, and store the remaining in the fridge in an air-tight container. [/lt_recipe]
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