Lemon-Dill Spring Pea Salad with Crispy Chickpeas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing salad of tender peas and crispy chickpeas tossed in a bright lemon-dill dressing, evoking the freshness of an Easter garden. This mediterranean-inspired salads (vegetarian) ready in about 25 minutes pairs fresh peas, chickpeas, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (14 ratings) Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: In a small bowl, mix 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 1 can (15 oz) rinsed and drained chickpeas and toss to coat evenly.
  2. Step 2: Spread the chickpeas on a baking sheet and roast in a preheated 400°F (200°C) oven for 10 minutes, or until golden and crispy, stirring once halfway through.
  3. Step 3: Bring a pot of salted water to a boil and cook 2 cups fresh peas for 2-3 minutes until bright green and tender-crisp. Drain and rinse under cold water.
  4. Step 4: In a large bowl, whisk 1/4 cup chopped fresh dill, 2 tablespoons lemon juice, 1 tablespoon extra virgin olive oil, 1/4 cup plain Greek yogurt, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth.
  5. Step 5: Add the cooked peas and roasted chickpeas to the bowl with the dressing and toss gently to combine. Serve immediately.

Frequently asked questions

How long does Lemon-Dill Spring Pea Salad with Crispy Chickpeas take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Dill Spring Pea Salad with Crispy Chickpeas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh peas from drying out.

Can I substitute ingredients in Lemon-Dill Spring Pea Salad with Crispy Chickpeas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Dill Spring Pea Salad with Crispy Chickpeas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Dill Spring Pea Salad with Crispy Chickpeas vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes