Cold Pea Salad Recipe Vegan: Fresh, Easy, and Delicious

As the weather warms up, there’s nothing quite as refreshing and satisfying as a cold pea salad that’s both vibrant and nourishing. This cold pea salad recipe vegan is a perfect example of how simple ingredients can come together to create an explosion of flavor and texture.

Whether you’re looking for a light lunch, a side dish for your summer barbecue, or a healthy option to bring to potlucks, this salad fits the bill perfectly. It combines sweet green peas with crisp cucumbers, fresh herbs, and a tangy dressing that will awaken your taste buds without weighing you down.

Best of all, this salad is 100% plant-based, making it a great addition to any vegan or plant-forward diet. You don’t need to be a culinary expert to whip this up, and the ingredients are easy to find in most grocery stores.

So, grab your mixing bowl, and let’s dive into creating a colorful, delicious, and refreshing cold pea salad you’ll want to make again and again!

Why You’ll Love This Recipe

This cold pea salad is not only incredibly tasty but also packed with nutrition and perfect for hot days. Here’s why you’ll want to save this recipe:

• Quick and easy: Ready in under 20 minutes with minimal prep.
• Vibrant flavors: Sweet peas, zesty lemon, fresh herbs, and crunchy veggies combine for a delightful bite.
• Versatile: Works as a side dish, light lunch, or picnic favorite.
• Healthy and vegan: Loaded with fiber, vitamins, and plant-based protein.
• Make-ahead friendly: Tastes even better after chilling for an hour or so, perfect for meal prep.

Ingredients

• 2 cups frozen green peas, thawed
• 1 large cucumber, diced
• 1/2 small red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup sliced almonds or chopped walnuts (optional for crunch)
• Juice of 1 lemon (about 3 tablespoons)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup or agave nectar
• Salt and freshly ground black pepper, to taste
• Optional: 1 avocado, diced (for creaminess)

Equipment

• Large mixing bowl
• Small bowl or jar for dressing
• Whisk or fork (to mix dressing)
• Knife and cutting board
• Measuring spoons and cups
• Salad serving bowl or container

Instructions

1. Prepare the peas: If you’re using frozen peas, rinse them under cold water to thaw quickly, then drain well. You want them cool but not soggy.
2. Chop the vegetables and herbs: Dice the cucumber into bite-sized pieces. Finely chop the red onion, parsley, and mint. If using avocado, dice it just before serving to avoid browning.
3. Make the dressing: In a small bowl or jar, combine the lemon juice, olive oil, Dijon mustard, maple syrup, and a pinch of salt and pepper. Whisk or shake vigorously until emulsified and smooth.
4. Toss the salad: In a large bowl, combine the peas, cucumber, red onion, parsley, and mint. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
5. Add crunch: Stir in the sliced almonds or walnuts for extra texture. If you want creaminess, gently fold in the diced avocado last.
6. Chill and serve: For best flavor, cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully.
7. Final season: Taste before serving and adjust salt, pepper, or lemon juice as needed.

Tips & Variations

“To keep your salad fresh and vibrant, add avocado just before serving. For extra protein, toss in some cooked quinoa or chickpeas.”

• Add more veggies: Cherry tomatoes, diced bell peppers, or shredded carrots can add color and crunch.
• Try different herbs: Dill, basil, or cilantro can be swapped in depending on your preference.
• Make it spicy: A pinch of red pepper flakes or a splash of hot sauce can give your salad a nice kick.
• Use fresh peas: If in season, fresh peas can be lightly blanched and used instead of frozen.
• Nut-free option: Simply omit the nuts or substitute with roasted pumpkin seeds for crunch.
• Meal prep friendly: Keep the dressing separate until ready to serve if packing for lunch.

Nutrition Facts

Serving Suggestions

This cold pea salad is wonderfully versatile and pairs beautifully with a variety of dishes. Serve it alongside grilled vegetables or your favorite vegan protein for a balanced meal.

It’s also a refreshing side dish for summer picnics and barbecues.

For a heartier meal, serve the salad over a bed of mixed greens or toss it with cooked quinoa or couscous. You can also enjoy it stuffed inside a pita or wrapped in a tortilla for a light lunch option.

If you’re interested in exploring more vibrant and wholesome recipes, check out our Thelma Sanders Squash Recipe or try the hearty Bariatric Meatloaf Recipe (vegan adaptations recommended). For a tangy twist, the Pickled Cherry Pepper Recipe makes a fantastic condiment to accompany this salad.

Conclusion

This cold pea salad vegan recipe is a fresh, flavorful, and healthy dish that anyone can enjoy any time of year. Its quick preparation, combined with the bright and vibrant ingredients, makes it a perfect go-to for busy weeknights or leisurely weekend meals.

The balance of sweet peas, crisp cucumber, fresh herbs, and tangy dressing makes every bite delightful and satisfying.

Whether you’re vegan, vegetarian, or simply looking to add more plant-based meals to your routine, this salad is a wonderful choice. It’s easy to customize, nutritious, and sure to be loved by family and friends alike.

Give it a try today and enjoy a refreshing taste of summer in every forkful!

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