Fennel & Sweet Potato Split Pea Salad - Alberta Pulse Growers

Ingredients

• 1 cup (250 mL) cooked green split peas (see tips)
• 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
• 1/4 cup (60 mL) cilantro leaves, chopped
• 1/3 cup (75 mL) flat-leaf parsley leaves, chopped
• 1/4 cup (60 mL) chives, chopped in 1-inch (2.5 cm) pieces
• 1 1/2 Tbsp (20 mL) extra-virgin olive oil
• 2 Tbsp (30 mL) sherry vinegar
• 1 Tbsp (15 mL) honey