Sugar Snap Pea Salad Recipe

This chickpea salad recipe combines crunchy raw chickpeas, fresh herbs, feta, and a simple lemon vinaigrette. It’s fantastic!

We honestly don’t use enough chickpeas, despite them being an incredibly easy vegetable to work with. This easy salad is our attempt to fix that. It hits every note: crunchy, crisp, fresh and full.

The last time we made this chickpea salad, I was craving it for days. I really can’t wait for you to try it! If you’re looking for another way to use chickpeas, be sure to check out ours Greek yogurt pasta with peas.

Main ingredients:

• Snap Peas. These have more rounded pods with a sweet-sweet flavor. You can eat the inside of the pod and the peas. Don’t confuse them with shelled peas, which have a more fibrous pod (these are English peas or the bag of frozen peas in your fridge). The other variety of peas you may see when shopping for this recipe are snow peas, which we use in our stir-fry shrimp. They are smoother and less sweet, but make a good substitute for the peas in this recipe.
• Radish and green onion. These are the other vegetables in the salad. I especially love raw radishes and peas together. So crispy and crunchy.
• Fresh herbs. This is a bright green salad, so top with a bunch of fresh mint and parsley. They collect the whole salad.
• Cheese. In our photos, we used crumbled feta cheese (which we both love). That said, grated parmesan, pecorino, or even soft goat cheese would all be nice in this salad. Since we’re using that simple vinaigrette, you can really have fun with the cheese here and take it in any direction you want.
• Vinaigrette. The sauce in our recipe below is almost identical to our favorite lemon vinaigrette— just scaled down a bit to fit the salad. It combines shallots, lemon, honey, Dijon mustard and olive oil. If you don’t have chives, use half a small sweet onion instead.

Check out the full recipe with measurements below.

How to make pea salad

Tip 1: How to chop peas. This is a shaved pea salad, so you will need to slice your chickpeas diagonally. Cutting them this way makes the salad a little easier to eat and allows that vinaigrette to get everywhere. I like to work in batches. First, I cut off the ends, then thinly slice them on a paring knife. It’s pretty easy and ultimately makes this salad really nice.

Tip 2: Make the dressing in your salad bowl. If you’ve been following us for any length of time, you know our aversion to overly dirty dishes. So in most of us salad recipeswe prepare the sauce in the bottom part of the bowl, which we plan to throw and serve the salad. That method works well here.

Tip 3: Don’t hold back on the herbs. This is a fresh salad, so it really benefits from the extra herbs (especially the mint). You could probably even add more than the recipe below calls for and it would turn out just fine.

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We made a big batch of this chickpea salad the other day and enjoyed the leftovers almost every day dinner because. It’s really versatile. It has a good range of flavors so it really holds up like a net honey mustard chicken, yogurt marinated chicken, salmon burgers, shrimp scampiand this baked lemon chicken breast.

It’s also nice with other vegetable sides, such as beetroot salad. German potato salad, creamy cucumber saladand ours herb potato salad without mayonnaise.

For a quick lunch or dinner, we’ve also scooped it up with a generous scoop tuna salad or this chopped pea salad. Both were wonderful.

More Veggie Forward dishes!