So remember on Tuesday when I talked about my amazing farmer’s market find? It involved my squealing something like, “ARE THOSE PEA SHOOTS??” and promptly purchasing two bags.
And then I got to salad-making. Pea shoots and chickpeas! They sound too cute together to not make into a salad! And so that’s what I did.
It's a salad. How much simpler can it get? Just some vegetables, chickpeas, walnuts, and a dressing.
These veggies are jam-packed with vitamins, and the chickpeas and walnuts offer starch and protein, so you’ll be energized by this bowl of fresh goodness, which also makes a very well-rounded meal! There is nothing but health in this salad.
Nothing gets me more excited than big, gorgeous, spring veggie salads! With tomatoes, carrots, a bit of mint and oregano, and (of course) pea shoots, I’m telling you, this salad is an explosion of spring delight!!
Spring Pea Shoot Chickpea Salad
- 4 cups pea shoots
- 1 cup cherry tomatoes
- 1 large carrot
- 2-3 scallions
- 1 cup chickpeas
- 1/2 cup walnuts
- 12 fresh mint leaves
- 3 T fresh oregano
- 1/4 cup apple cider vinegar
- 1/2 cup olive oil
- 1 tsp salt
Slice the cherry tomatoes in half, shred the carrot with a vegetable peeler, and chop the scallions and walnuts. Drain and rinse the chickpeas. Then you’ll rinse the pea shoots as well. Toss all the salad ingredients in a large bowl.
To make the dressing, combine all the dressing ingredients in the blender and mix until the leaves of the herbs are thoroughly blended. Drizzle the dressing on top of the salad.