Spring Quinoa Snap Pea Salad with Lemon Garlic Dressing - the spring salad of your dreams. This salad is crunchy and flavorful while still being simple to make. It is also packed with both fiber and protein.
I love salad! For more salad recipes try my tuscan butter bean salad or my chopped halloumi salad.
For more yummy chickpea recipes try my green goddess chickpeas or my cashew chickpeas.
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Why you'll love this butter bean salad with lemon parmesan dressing
It is easy to make and ready less than 30 minutes.
Thanks to quinoa, chickpeas and feta this salad is high in protein and fiber.
It is vegetarian, gluten free and can be made vegan.
It is the best salad for spring.
Ingredients
- olive oil
- garlic
- honey
- lemon
- lemon zest
- chickpeas
- quinoa
- feta
- radishes
- scallions
- mint
- pistachios
See the recipe card for full information on ingredients and quantities.
Substitutions
- mint - this can be subbed with parsley or basil.
- snap peas - green bell pepper or another crunchy vegetable could be a good substitute.
- feta - if you are vegan or dairy free you can leave out the feta or use vegan feta. Parmesan or goat cheese would be a good cheese substitute.
Step-by-Step Instructions
Step 1
Mix together dressing.
Step 2
Toss together salad.
Step 3
Serve and enjoy.
Storage instructions
You can store the extra salad in a sealed container in your fridge for up to 5 days.
Recipe Pro-Tips
Use a good quality olive oil for the best tasting dressing. This is my favorite olive oil.
I highly recommend this brand of beans. They are pressure cooked so they are easier to digest and they taste better than other brands.
If you want to increase the protein in this recipe cook your quinoa in bone broth or add fish or meat. I think salmon or chicken would pair wonderfully with this salad.
Recipe FAQS
Quinoa is naturally gluten free.
Chickpeas are a good source of protein and fiber as well as magnesium.
Other salads to try
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Spring Quinoa Snap Pea Salad with Lemon Garlic Dressing
Equipment
Ingredients
Dressing
Salad
- 1 can chickpeas - drained
- 1 bunch radishes - finely chopped
- 1 bunch scallions - finely sliced
- 1 bunch mint - finely chopped
- 5-6 oz block feta - crumbled
- ¾ cup roughly chopped pistachios
- ~6 oz snap peas - finely sliced
- 1 ½-2 cups cooked quinoa**
Instructions
- Add all dressing ingredients to a jar or bowl and mix until smooth and emulsified. Set aside.
- Add all salad ingredients to a bowl and toss together with dressing. Divide out and serve.
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