Snap Pea Salad With Creamy Yogurt-Mint Dressing

Snap peas are one of my favorite vegetables for eating out of hand, but I like them even better lightly blanched. It takes a little willpower not to tear through them all raw right away, but if you can hold off, an even tastier salad—full of plump, sweet peas in a creamy, minty dressing—awaits.

Snap Pea Salad

This snap pea salad is easy, tasty, refreshing, and versatile enough to serve with anything! It's also great for picnics, BBQs, and potlucks.

Snap Pea and Radicchio Salad With Garlic Yogurt Dressing

This bright salad coats chilled, crisp sugar snap peas in a tangy yogurt dressing to contrast warm, charred radicchio.

Pea, Olive, and Preserved Lemon Salad

In this easy salad, sweet peas meet briny olives, preserved lemon, and the sharp, intense flavors of ground ginger and turmeric.

Quick-Pickled Snap Peas With Mint and Fennel

This simple quick pickle recipe is made by soaking snap peas in a hot brine made from rice vinegar, water, sugar, and salt and infused with fresh mint and fennel seeds.

Pea, Cabbage, Parmesan and Mint Salad

Adapted from a recipe by Karen Martini, a famous Australian chef. Fast to make with everyday ingredients. So good you'll want to eat the whole salad as a meal!

Middle Eastern Chickpea Salad

This may very well be the best chickpea salad you ever have in your life. Yotam Ottolenghi - I salute you. Worthy of a meal in itself - and good for you!

Purple Hull Pea Tabouleh From 'The New Southern Table'

Brys Stephens's recipe for tabouleh in his cookbook, The New Southern Table, is a lot like the tabouleh I grew up eating—heartier than the traditional herb salad, it is chock full of tomatoes and cucumbers and contains just as much bulgur as parsley and mint.

Green Pea Hummus

Lighter, fresher, and just a little bit yuppier than the chickpea and tahini-based original, Green Pea Hummus is like the Pinkberry of the hummus world.

Spring Vegetable and Arugula Salad With Labne and Cucumbers

Come spring, it helps to keep the fridge stocked with the season's best produce, already blanched and chilled and at the ready. Here we combine sweet peas, grassy asparagus, green fava beans, crisp snap peas, and broccolini, along with some peppery arugula, a juicy cucumber, a red onion, and some fresh mozzarella cheese. Served with a good dressing and some labne and we have a spring salad that eats like a meal.