Sugar Snap Pea Salad

For the last four years I have been participating in a local CSA (Community Shared Agriculture).  It has amazed me how many new vegetables we have been introduced to and that the kids love.  Picking up fresh, local, organic produce for 20 weeks of the year has undoubtedly led to much healthier meals at our home.

Sugar snap peas are a must in the summertime for us.  The kids love to snack on them raw, but I prefer them in this salad.  Fairly quick to assemble, it can be made a day in advance which is ideal for my workday lunch or weekend picnic. Keep the dressing and veggies/cheese separate if you are going to make in advance and toss just before eating. There are two less common ingredients used here: sumac and ricotta salata.  Sumac is the spice found in Za'atar and fairly inexpensive.  The ricotta salata could be substituted with feta, but if you can get your hands on the ricotta it is well worth it.  Dry and slightly salty it is a great addition to this salad.

 Sugar Snap Pea Salad

adapted from bon appetit

1 1/2 pounds sugar snap peas, trimmed, stringed, cut in half on diagonal
3 tablespoons extra-virgin olive oil
2 tablespoon (or more) fresh lemon juice
1 teaspoon sumac plus more for garnish
3 radishes trimmed, thinly sliced
1 cup ricotta salata or feta, crumbled
2 cups chickpeas
Freshly ground black pepper and salt
2 tablespoons coarsely chopped fresh mint

Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2-4 minutes. Drain; transfer to bowl with ice water to cool. Drain peas and transfer to a kitchen towel to dry.

Whisk oil, lemon juice and sumac in a small bowl or small mason jar. Toss peas, radishes, chickpeas and cheese in a large bowl. Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and sprinkle with sumac.