Snap Pea Salad
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.
Servings: 4
Calories: 450kcal
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.
Notes
Get the pita chips in the deli section, the ones with the extra crunch and sea salt!! I love to pair with cottage cheese but to each their own.
Store in the refrigerator for up to 2 days. The beans will break down a bit and lose their crunch so best served fresh!
Nutrition
Serving: 1serving | Calories: 450kcal | Carbohydrates: 51g | Protein: 20g | Fat: 18g | Fiber: 13g