Miso-garlic snap pea salad with pecorino & mint

Try this flavorful Miso-Garlic Snap Pea Salad, featuring the delicate taste of pecorino, fresh mint, and a savory umami kick. Perfect for a light and refreshing meal.

Ingredients:

• 2 teaspoons white miso
• 1 small garlic clove, grated or minced
• 1 medium lemon, zested and juiced (about 1 tablespoon of zest and 2 tablespoons of juice)
• 3 tablespoons extra-virgin olive oil
• 450g snap peas, trimmed and cut as desired (I like them halved crosswise for easier mixing and eating)
• 1 (15-oz.) can chickpeas, drained and rinsed
• 2 scallions, light green and white parts only, sliced
• 1/4 cup grated pecorino, plus more for garnish
• Kosher salt and freshly cracked black pepper
• 1 teaspoon white or black sesame seeds
• 1/2 cup fresh mint leaves and tender stems, roughly chopped or torn

Instructions:

1. Start by mixing the miso and garlic with the lemon zest, juice, and olive oil in the base of a medium-sized serving bowl until the mixture becomes smooth and the miso is completely blended. Next, add the snap peas, chickpeas, scallions, and grated pecorino cheese, gently mixing everything together. Adjust the seasoning with salt and pepper according to your preference. Finish by sprinkling sesame seeds, fresh mint, and additional pecorino cheese on top before serving.

Summary:

• Calories: 1372 kcal
• Fat: 65 g
• Protein: 59 g
• Carbs: 151 g
• Potassium: 1965 mg
• Magnesium: 296 mg