Looking for a vibrant, refreshing dish that comes together in just minutes? This vegan Radish and Cucumber Salad with Pea Pesto is light, crunchy, and full of flavor. The pea pesto is full of flavorful herbs and provides a delicious source of plant-based protein. This recipe is quick to prepare, and perfect for everything from weekday lunches to backyard brunches.
Ingredients2 servings
- 1 cup radish, sliced thin
- 1 cup English cucumber, sliced thin
- 1 cup frozen peas
- 1/2 cup chickpeas, drained and rinsed
- 1/2 cup raw almonds
- 1/3 cup fresh basil, packed
- 1/3 cup fresh mint, packed
- 1/4 cup + 2 Tbsp olive oil, divided
- 2 Tbsp fresh dill, chopped
- 2 lemons, juiced and zested (divided in 2)
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- 1/2 tsp agave syrup
- 1/4 tsp dried thyme
Directions
1
Bring a small pot of water to a boil. Add peas and cook 2 minutes until just heated through. Strain and rinse peas under cold water until cooled. Set aside.
2
In a blender or food processor, combine the peas, almonds, basil, mint, 1/4 cup olive oil, 1 lemon juiced and zested, garlic and salt and pepper to taste. Then pulse until pureed, but still slightly chunky.
3
In a medium bowl, combine 2 Tbsp of olive oil, the other lemon juiced and zested, Dijon mustard, agave syrup, thyme and salt and pepper to taste. Then, whisk until incorporated. Next, add the chickpeas, radish, cucumber, and dill to the bowl, and toss with the dressing.
4
Divide pea pesto between two plates and spread into an even layer on bottom of each plate. Top with chickpea mixture.
Note: If using fresh peas, skip step one and add to salad raw
Happy cooking 🥰 ☀️
