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Chickpea and Pea Shoot Salad

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Pea shoots make a great addition to salads! This Chickpea and Pea Shoot Salad is light, fresh, and tasty. It has a homemade Basil Lime Vinaigrette dressing and it is bursting with flavor and crunch.

Bowl of chickpea and pea shoots salad with chopped vegetables.

Farmer's market pea shoots

One of my favorite vendors at the local farmer's market is the guy selling microgreens, and last week he had pea shoots. He gave me a sample to try and I loved their fresh, bright, flavor. I bought a bunch and experimented with a few different pea shoot recipes. 

Bunch of pea shoots

Fresh, green pea shoots

What do pea shoots taste like?

Pea shoots have a lovely crunch to them, and taste very subtly like peas. Because of their stringy texture, they have a similar texture to dill or other herbs. Pea shoots are great in salads after they've been chopped up into smaller pieces, so you don't end up chewing on a long piece of pea shoot.

If using pea shoots in a salad, it's great to combine them with other ingredients that are not greens to add some variety to texture. Pea shoots are great in a salad with chickpeas and chopped veggies. They would not be as great in a salad with lettuce or spinach because there wouldn't be enough contrast between the pea shoots and the other salad ingredients.

Related recipe: Chickpea Salad with Feta

Can you eat pea shoots raw?

Pea shoots can be eaten raw or lightly sauteed. If you're eating raw pea shoots, make sure they're fresh so that they are "crunchy" and not tough to chew.

I chose to go with raw pea shoots for this salad - I wanted to keep all their nutrients and keep the salad as fresh as possible. To use the pea shoots in a salad, just trim off the tougher end parts (the 'bottom' if you think of them growing from the ground) and then chop the rest up into 1-2 inch pieces.

Related recipe: Spiralized Zucchini Salad with Feta

Are pea shoots healthy?

Yes, pea shoots are healthy!! All microgreens are loaded with nutrients. In fact, there are more nutrients in microgreens because all the nutrients are concentrated in a small plant shoot. Adding microgreens, such as pea shoots, to salads is a great way to make them more nutritious without feeling like you have to eat more and more vegetables. (Source)

Pea shoot substitutions

If you can't find fresh pea shoots, you can use any microgreens in this recipe! Broccoli or spinach shoots are great, and mustard greens shoots add a nice spiciness to this salad.

If you can't find pea shoots or microgreens, it is SO EASY to grow your own!! Here is a kit to grow pea shots, and here is a great kit to grow all kinds of microgreens. Have fun!!

Related recipe: Grilled Asparagus Salad with White Beans

Ingredients

For the pea shoot salad:

  • 1 14-oz can chickpeas, drained and rinsed
  • 1 large cucumber (about 8 inches, or ½ lb), seeds removed and diced
  • 2 medium carrots, peeled and diced
  • ½ small red onion, diced (or try using a scallion or two)
  • 2 cups pea shoots, stems chopped off and discarded

For the basil lime vinaigrette:

  • 2 tablespoons fresh basil leaves, diced
  • 1 garlic clove, minced
  • Juice of ½ lime (1 tablespoon) - use fresh lime juice! It's so much better than the bottled stuff. I love using this citrus squeezer to squeeze half a lime or lemon easily.
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon sugar (or use honey or agave)
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon ground black pepper (or to taste)

Chopped vegetables and chickpeas in a bowl.

Related recipe: Cucumber Salad with Sesame Dressing

Instructions:

Step 1: Prepare the dressing: in a large bowl, combine the chopped basil leaves and minced garlic. Add the lime juice and apple cider vinegar. Add the olive oil, salt, sugar, and pepper. Allow to sit while preparing the salad.

Step 2: Add the chickpeas, diced cucumber, diced carrots, and diced red onion to the bowl, and stir well.  Add the pea shoots and stir again. Serve immediately or chill in the refrigerator up to 24 hours before serving.

Chickpea and Pea Shoot Salad in a bowl garnished with basil.

How long will this salad last?

This salad will keep in the fridge for up to two days, and then the pea shoots and the cucumber get too wilted for my liking. I try to eat the salad within the first 2 days. I do like making it in advance and letting the flavors meld a little in the fridge (about 2-4 hours) before eating this, but that's not necessary.

Related recipe: Chickpea and Chicken Salad

 If you enjoyed this recipe, let me know with a comment and a star rating below! And don't forget to save it for later on Pinterest:

Pinnable image of chickpea salad with pea shoots

 

Chickpea and Pea Shoot Salad with Basil Lime Dressing
Print Recipe
4.6 from 20 votes

Chickpea and Pea Shoot Salad

Chickpea and Pea Shoot Salad with Basil Lime Vinaigrette. This fresh and healthy salad is bursting with flavor and crunch. You will love the light Basil and Lime dressing! Make this salad as a side dish or as a light lunch.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Lunch, Salad
Cuisine: American
Servings: 4 servings
Author: Kate

Ingredients

Basil Lime Dressing

  • 2 tablespoons basil leaves diced
  • 1 garlic clove minced
  • Juice of ½ lime (about 1 tablespoon)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon sugar
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon ground black pepper (or to taste)

Chickpea and Pea Shoot Salad

  • 1 14-oz can chickpeas drained and rinsed
  • 1 large cucumber (about 8 inches, or ½ lb) seeds removed and diced
  • 2 medium carrots peeled and diced
  • ½ small red onion diced (or use 1-2 chopped scallions instead)
  • 2 cups pea shoots stems chopped off and discarded

Instructions

  • Prepare the dressing: in a large bowl, combine the chopped basil leaves and minced garlic. Add the lime juice and apple cider vinegar. Add the olive oil, salt, sugar, and pepper. Allow to sit while preparing the salad. 
  • Add the chickpeas, diced cucumber, diced carrots, and diced red onion to the bowl and stir together with the dressing. Add the pea shoots, and stir again. Serve immediately or chill in the refrigerator up to 24 hours before serving. Garnish with fresh basil leaves.
    Ingredients for Chickpea and Pea Shoot Salad

Notes

  • This recipe will make 4 larger servings or 6 smaller side salad servings.
  • You don't need to measure the exact amount of pea shoots - just grab a large handful.
  • You should have roughly the same amount of chickpeas, chopped cucumber, and chopped carrot.
  • You can buy pea shoots at a farmer's market or in "healthy" grocery stores, such as Whole Foods.
  • You can substitute other microgreens instead of pea shoots, if you can't find pea shoots.
  • If you can't find pea shoots around you, you can easily grow your own! Here's a great kit to grow pea shots, and here is a great kit to grow all kinds of microgreens

Nutrition

Nutrition Facts
Chickpea and Pea Shoot Salad
Amount Per Serving
Calories 61 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Sodium 170mg7%
Carbohydrates 1g0%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Vitamin A 535IU11%
Vitamin C 81.8mg99%
* The nutritional information shown here is just an estimate and not meant to be used as dietary/nutritional advice. Please consult a nutritionist for exact nutritional information based on the exact ingredients you use.

Have you ever had pea shoots before?? If so, please leave a comment below and tell me how you cooked them!

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