Miso-Garlic Snap Pea Salad With Pecorino & Mint

May 25, 2021
5 Ratings
Photo by Mark Weinberg. Food stylist: Samantha Seneviratne. Prop stylist: Ali Slagle
  • Prep time 30 minutes
  • Serves 4
Author Notes

Sugar snap peas are one of the best parts of spring: They are sweet, crunchy, and can be eaten raw, which is probably one reason that I eat half of them on my way home from the farmers market. They are a great addition to dishes as they bring so much texture, bright flavor, and vibrant color.

This bold and refreshing salad celebrates the glorious snap pea without overpowering their natural sweet flavor. The dressing is made up of grated garlic—make sure to use a small clove or it might become a little too much—lemon juice, and white miso. The latter ingredient which is more delicate and mild than other varieties of misos and works well for salad dressings and other raw applications, though it can also be used in compound butters and for cooking. The miso and cheese both add a good amount of salt to the dish, so you might find that it’s not necessary to add more, but taste and season as you’d like.

On an average weeknight, you can build the entire salad in the bowl you’re serving it in, grating the garlic and lemon zest directly into it as you prepare the dressing. It’s also a salad that holds up well: Cover and store in the fridge for up to three days, and the snap peas will still be crunchy and even more infused with the dressing. This means it’s a great picnic dish or one to bring to a backyard BBQ.

There are also some easy substitutions and variations that you can do to make this your own. If you don’t like the raw taste of snap peas, then you can blanch them for 30 seconds in boiling water, then transfer them to an ice bath immediately. This makes it so they lose that raw taste but retain their bright color, sweetness, and crunch. Swap the pecorino for parmesan, or even feta, or replace with a sprinkling of nutritional yeast for a vegan option. As for the produce, feel free to add in some thinly sliced radishes for extra color and crunch, or toss in arugula or other delicate salad greens to bulk it up. While black sesame seeds give a pop of color to the dish, white sesame seeds would also work if you have those on hand. And, of course, if you’re not a garlic fan, then you can leave that bit out. —yasminfahr

What You'll Need
  • 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
  • 1 teaspoon white or black sesame seeds
  • 1/2 cup fresh mint leaves and tender stems, roughly chopped or torn
  1. 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.

See what other Food52ers are saying.

  • Clare Colley
    Clare Colley
  • Alek Meyer
    Alek Meyer
  • yasminfahr
  • Rachel Ramsey
    Rachel Ramsey
Yasmin is a recipe developer and cookbook author. Her first book, Keeping it Simple, is full of easy, weeknight one-pot recipes. Say hi to her online @yasminfahr!

6 Reviews

Clare C. February 27, 2023
I'm not a fan of mint. What other herb would work?
Rachel R. June 5, 2021
Such a good salad! I realize that everything that follows makes me sound like one of *those* recipe comments, but I substituted blanched green beans for snap peas since our grocery store didn't have any snap peas, substituted a chopped cucumber for the chickpeas, and used feta instead of the pecorino (as suggested by the recipe notes) and it was phenomenal. We will be making this all summer!
CathyL June 1, 2021
Incredibly delicious! The miso/lemon/cheese combo is magical. I look forward to changing up the ingredients as summer progresses. Thanks, Yasmin!
yasminfahr June 1, 2021
So glad you liked it!
Alek M. May 23, 2021
Delicious! This is definitely going on my regular rotation this summer. Perfect for nights when it's too hot to cook, it's so simple and refreshing.
yasminfahr June 1, 2021
So happy to hear that!