This simple and delicious sugar snap pea quinoa salad features protein-packed chickpeas, a honey mustard shallot dressing, slivered almonds, and fresh herbs. It’s a great vegetarian dish for potlucks, weekday lunches, and more! Enjoy the flavors of spring in every bite.
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Lizzie’s Notes
Note: This post was originally published in April 2018. It was updated with new photos and ingredient modifications in April 2025.
Sugar snap peas are one of my favorite spring ingredients! Their signature crunch and fresh, vegetal taste are unmatched. I typically add them to stir fries or eat them with hummus, but now I have another amazing way to sneak them into my meals.
Not only is this sugar snap pea quinoa salad the perfect side dish that doubles as a vegetarian main dish, it can also be a meal prep staple and goes great with just about any packed lunch. Add it to your rotation and you’ll see what I mean!
Ingredients and Substitutions
- Quinoa: I bet this would be delicious with farro, barley, or pearled couscous!
- Snap peas: I don’t really recommend substituting anything for these, but you could try regular peas if you have a strong desire to make it.
- Chickpeas: Sub another type of white bean if needed.
- Slivered almonds: Pumpkin seeds or pine nuts would be good subs.
- Shallot: Sub red or yellow onion if that’s what you have.
- Dijon: Use a whole grain mustard if you don’t have Dijon.
- Apple cider vinegar: Lemon juice is a lovely sub.
- Honey: Maple syrup also works well in the dressing if you want a vegan version of snap pea quinoa salad.
- Possible additions: Cheese (goat, feta, parmesan), shredded chicken, tofu (like my Vegan Crispy Panko Tofu).
Instructions
- Prep the quinoa according to package instructions.
- While that’s cooking, whisk together the dressing in a separate bowl.
- Combine the quinoa, snap peas, chickpeas, almonds, and fresh herbs in a bowl. Drizzle the dressing on top, and stir until combined.
- Enjoy!! (See the full recipe card at the bottom of the post.
Storage
You can serve this salad right away, but it will be slightly warm from the cooked quinoa. I prefer to keep in in the fridge for an hour or so to chill the salad and let the flavors meld! Leftovers will keep for up to 5 days.
More Snap Pea Recipes
Love this snap pea quinoa salad? You may also want to check out:
📖 Recipe
Sugar Snap Pea Quinoa Salad
Ingredients
Salad
- 3 cups quinoa - cooked
- 8 ounces sugar snap peas - cut in half/bite-sized pieces
- 15.5 ounces chickpeas - drained and rinsed
- ¼ cup slivered almonds
- 2 to 3 tablespoons chopped fresh mint
- 2 to 3 tablespoons sliced chives
Dressing
- ⅓ cup extra virgin olive oil
- 3 tablespoons finely chopped shallot - about 1 small shallot
- 2 to 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1.5 teaspoons Dijon mustard
- ¼ teaspoon salt - more to taste
- Freshly ground black pepper - to taste
Instructions
- Prepare quinoa according to package directions to yield 3 cups cooked (1 cup dry quinoa and 2 cups water).
- While the quinoa is cooking, prep the other salad ingredients.
- Prepare the dressing by whisking together the olive oil, shallot, apple cider vinegar, honey, Dijon, salt, and pepper. You want the shallot to sit in the dressing to soften.
- In a large bowl, combine the cooked quinoa, snap peas, chickpeas, almonds, mint, and chives. Pour dressing over mixture and stir until combined.
- Enjoy right away or after sitting in the fridge for a few hours. The flavors get better over time!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Leftovers last for up to 3 to 5 days in an airtight container in the fridge.
- Serve with salmon, tofu, or chicken for additional protein.
- Use maple syrup for a vegan version.
Nutrition
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