To cook the green split peas, bring the vegetable broth to a low simmer. Add the split peas and cook, uncovered, for 15 minutes or until all of the liquid has been absorbed. Sprinkle the MSG onto the cooked split peas and stir to combine, or salt to taste. Remove from heat and allow to cool as you finish preparing the other ingredients.
As the split peas are simmering, halve the cherry tomatoes, dice the onion, mince the garlic and zest and juice one lemon.
Combine the olive oil, mustard, lemon zest and juice, garlic, and honey or maple syrup in a small jar with a sealing lid. Shake vigorously to combine.
Add all the salad ingredients to a large mixing bowl: cooked split peas, cherry tomatoes, corn, red onion, parsley, and basil. Drizzle with the prepared dressing and gently fold together until well mixed. Serve immediately and enjoy, or store in the refrigerator and serve chilled if you prefer.
Enjoy leftovers within 3-4 days for best results. To extend the storage life by another day or two, leave the salad undressed until ready to serve.