If you love a salad with major crunch and flavor, this Snap Pea Salad is about to be your new obsession. Loaded with crisp veggies, chickpeas, edamame, and a bold miso-ginger dressing, it’s refreshing, filling, and tastes way fancier than the effort it takes.
Fresh, Vibrant & Oh So Tasty
I think if I express my love for Dense Bean Salads again, you guys will be over it! Though this is (technically), I want to lean into the crunchy snap pea salad element because it is so refreshing. When I was plating this, I thought: this could be served in a boujee restaurant and charge some serious $ for it since it’s so bright and vibrant.
Think of this sugar snap pea salad as a superfood Salad because it’s packed with fiber, protein, and tons of veg. The best part is it is rather affordable to make and so tasty! The zesty dressing paired with all of the veggies, and a pop of sweet. You’ll love!
And if you’re looking for more bean salad recipes, also try my Cannellini Bean Salad or this lettuce-less Cobb Salad, which I’m sure you’ll enjoy, too!
Recipe Ingredients
- Edamame – Most grocery stores have Shelled Edamame in the freezer section! I suggest cooking then transferring to an ice bath. The immediate shock of cold water stops the cooking and keeps each bean fresh and bright.
- Chickpeas – Adds protein and fiber.
- Veggies – Snap peas (start of the show!), green onion, mint, red onion and coleslaw mix ( like a pre-shredded cabbage mix for convenience).
- Toppings – Dried cranberries and optionally crushed peanuts. My husband added crushed peanuts to his serving and it tied the dish together. Listed as optional to keep it nut-free but highly reccommended!
- Dressing – Homemade with miso paste, ginger, olive oil, honey (or sub maple syrup) and lemon juice.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Want to use a premade dressing? I love this Primal Kitchen Sesame Ginger Dressing, but really any store bought dressing could work! A greek vinegarette, Italian or even caesar!
- Consider adding cheese: A tangy feta or hearty parmesan cheese I think would go well. Cheese is a welcome way to emphasize the umami flavors along with the miso ginge dressing.
- Play with the herbs: Add basil, cilantro or parsley. Grated garlic clove would also be tasty!
- Add a crunchy element – wonton chips, crushed nuts (salted peanuts or toasted almonds), etc.
How to Make This Recipe
1. Prep the vegetables: Finely dice the onion and mint. Trim ends of snap peas (the tough string part), slice on an angle. Drain & rinse chickpeas, microwave shelled edamame according to bag instructions, then transfer to a strained ice bath.
2. In a large bowl, whisk together the dressing ingredients.
3. Add all of the salad ingredients to the bowl, except the crushed peanuts (chickpeas, edamame, snap peas, onions, slaw mix, dried cranberries).
4. Toss together until everything is well coated. Plate and serve with fresh cracked pepper and sea salt to taste! Top with crushed peanuts.
PRO TIPS
- Slice the sugar snap peas on a diagonal for that extra pretty, restaurant-style look. It makes the salad feel a little elevated with almost no extra effort. It also helps the dressing cling to every bite.
Recipe FAQs
In the refrigerator for up to 2 days. The beans will break down a bit and lose their crunch so best served fresh!
White miso has a mild, slightly sweet, savory flavor that adds so much depth to the dressing without being overpowering. It gives the salad that little “something extra” that makes it taste restaurant-worthy.
Yes! You can prep all of the ingredients and mix the dressing ahead of time, but for the best crunch, I recommend tossing everything together shortly before serving. If fully dressed in advance, it’s still delicious, but the snap peas and slaw will soften a bit as it sits.
Serving suggestions
With the combination of crisp snap peas, fresh herbs and a zesty salad dressing, this is a tasty side salad if you’re making Teriyaki Chicken or Baked Asian Salmon. We also love it with these Bang Bang Bowls!
More Recipes You’ll Love
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Snap Pea Salad
Equipment
- Mixing Bowl
- knife & cutting board
- Whisk
- measuring cups / spoons
Ingredients
- 1 can chickpeas, 15oz
- 1 bag shelled edamame, frozen, cooked then chilled –
- 2 cups coleslaw blend, 6 oz
- 1 bag snap peas, 8 oz
- 1 bushel green onions
- 1/4 cup fresh mint, diced
- 1/4 cup red onion, diced
- 1/4 cup dried cranberries, diced
- salt for topping
- ½ cup crushed peanuts, optional
Dressing
- 3 tbsp white miso paste
- 4 tbsp grated ginger, 1 used 4 frozen cubes
- 1 tbsp olive oil
- 1 ½ tbsp honey
- 1/2 lemon, juiced
- 1/2 tsp sea salt
Serve with
- 1 bag salty pita chips
- 1 cup cottage cheese, optional
Instructions
- Prep the vegetables: Finely dice the onion and mint. Trim ends of snap peas (the tough string part), slice on an angle. Drain & rinse chickpeas, microwave shelled edamame according to bag instructions, then transfer to a strained ice bath.
- In a large bowl, whisk together the dressing ingredients.
- Add all of the salad ingredients to the bowl, except the peanuts (chickpeas, edamame, snap peas, onions, slaw mix, dried cranberries). Toss together until everything is well coated.
- Plate and serve with fresh cracked pepper and sea salt to taste! Best served with salty pita chips and a heaping scoop of cottage cheese. Pairs lovely with a crisp Sav Blanc or buttery Chardonnay.
