Directions

1. Gather tomato, cilantro, garlic, scallions, chiles de árbol, and jalapeño together in a 12-inch-square piece of dampened cheesecloth to create a purse-style sachet; tie to close using kitchen twine. Place sachet, dried peas, broth, 3 cups water, and salt in a large saucepan; bring to a boil over medium-high. Reduce heat to medium-low; cook, stirring occasionally and adding more water as needed to keep peas submerged in liquid, until peas are tender but not falling apart, 25 minutes to 1 hour. Remove from heat. Drain well, reserving sachet. Spread peas evenly on a large rimmed baking sheet; let cool to room temperature, about 15 minutes.
2. Untie sachet. Place tomato, garlic, chiles de árbol, and jalapeño in a blender; discard cilantro and scallions. Add lime juice, oil, honey, and 1 tablespoon water to blender, and process until smooth, about 30 seconds. Season with salt and black pepper to taste. Set aside.
3. Gently stir together cooled peas and dressing in a large bowl until evenly coated, being careful not to mash peas. Fold in arugula, chopped cilantro, red onion, and sliced jalapeño. Season generously with salt and black pepper. Serve slightly chilled or at room temperature.