I feel that snap peas are the quintessential spring/summer produce.  Light and refreshing, snap peas are perfect for adjusting to the warmer temperatures of summer.

I’ve mentioned before that I’m a snap pea fiend and eat them like popcorn.  However, I also end up with a rather large bag that needs more than snacking to polish it off.

I always feel like developing recipes for snap peas is awkward.  The two ways I think to serve snap peas are by themselves or in a giant stir-fry.  One side dish and one main meal that is probably already overloaded with veggies.  I wanted something that wouldn’t weigh me down and keeps the flavor snap peas.

This dish is more of a warm salad, completely perfect for lunch.  The lightness of the snap peas is perfectly paired with a refreshing taste of lemon and the tangy taste of goat cheese.



Lemon Dill Snap Peas and Chickpeas

  • Author: Erin Alderson
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 1-2


  • Olive oil 1 tablespoon
  • 1/3 cup diced Green Onion (roughly half a bunch)
  • 1 cup Snap Peas
  • 1 tablespoon fresh Dill
  • 2-3 tablespoons lemon juice
  • 1/8 teaspoon Salt
  • 1/2 cup Chickpeas
  • Goat Cheese, Chives, and Olive Oil to Finish


  1. In a large skillet, heat olive oil over medium heat. Add diced green onions and saute until slightly soft, 2-3 minutes. Stir in snap peas, dill, lemon juice, and salt.
  2. Cook until snap peas are cooked and bright green but still have some snap-3-4 minutes. Add in chickpeas and cook for 2-3 more minutes.
  3. Remove from heat and toss with goat cheese, chives, and drizzle with a bit more olive oil to finish.

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