Spring Pea Salad Recipe with Feta and Pistachio


This apring, all focus is on lighter foods, even around a holiday table. Green peas are a great way to get your vegan protein without loading up on hard-to-digest meat, or even tofu. This pea salad recipe combines peas with a light but delicious vinaigrette as well as some spices, herbs, and cheese. Enjoy!

Now, when it comes to salads, you can go in any direction by substituting in other ingredients that fit your taste preferences. For example, instead of feta cheese, why not use soft goat cheese or cheddar cubes? Instead of parsley, why not mint or basil? Take this salad in any direction you like, but still keep the essential components: peas, cheese, and a fatty and tangy vinaigrette. Enjoy as a side dish at Easter dinner or as a light lunch on Easter day.

Spring Pea Salad

Serves 6


For the peas:

  • 1 pound bag frozen peas, thawed
  • Handful of fresh parsley, chopped (or try mint or basil)
  • 4 ounces feta cheese, crumbled or chopped
  • 1/4 red onion, diced
  • 1/2 cup pistachios, lightly chopped

For the dressing:

  • 1/4 cup high quality extra-virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 teaspoon mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon honey
  • Salt and pepper to taste


In a large bowl, combine all the pea ingredients. In a small bowl, whisk together all the dressing ingredients. Pour the vinaigrette over the peas and lightly toss. Serve and enjoy!

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Photo Credit: Jeremy Keith