Miso Garlic Snap Pea Salad

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Split Pea Soup + Linguiça and Dill

Serves 4  | Prep Time: 12 minutes | Cook Time: 45 minutes

This is a hyper seasonal dish that takes advantage of all the spring peas. Goes great with any protein to make a more substantial meal. Adapted from


  • 2 teaspoons white miso
    1 small garlic clove, grated or minced
    1 medium lemon, zested and juiced (about 1 tablespoon of zest and 2 tablespoons of juice)
    3 tablespoons extra-virgin olive oil
    1 pound snap peas, trimmed and cut as desired (I like them halved crosswise for easier mixing and eating)
    1 (15-oz.) can chickpeas, drained and rinsed
    2 scallions, light green and white parts only, sliced
    1/4 cup grated pecorino, plus more for garnish
    Kosher salt and freshly cracked black pepper
    2 teaspoons white or black sesame seeds
    1/2 cup fresh mint leaves and tender stems, roughly chopped or torn

Chef Tips

If you don’t want pecorino a nice sheets milk feta is great or go for nutritional yeast for a non-dairy option. Gather your friend or family members to help trim those peas!


Step 1

Bring a pot of water to a boil. Season with a nice handful of salt. Add the peas and blanch for 30 seconds.

Step 2

In the bottom of a medium serving bowl, whisk the miso and garlic with the lemon zest, juice, and olive oil until smooth and the miso dissolves. Add the snap peas, chickpeas, scallions and grated pecorino, tossing to combine. Season to taste with salt and pepper, as needed. Top with the sesame seeds, mint, and more pecorino and serve.