Make this salad at the start of summer when the first of the Sugar Snap Peas and Fava Beans roll in. The mint and feta take it all to the next level. This recipe serves 6-8 as a side.
Chickpea, Fava Bean + Pea Salad
2 pounds Fava Beans in the pod, shelled
1/2 pound Sugar Snap Peas
1.5 cups cooked Flourist Kabuli Chickpeas (1/2 cup dry)
1/4 cup Olive Oil
3 tbsp White Wine Vinegar
1 tbsp mustard
1 tbsp sugar
1.5 tsp salt
1 bunch fresh mint
200g cubed feta
If you are starting with dry chickpeas, soak them at least 8 hours prior to cooking. Drain and rinse the chickpeas after 8 hours and add them to a large pot with 8-10 cups of water. Bring to a boil, and cook, covered until soft, about 1 hour. Be sure to check the water level to ensure there is enough water. Once ready, drain and set aside.
While the chickpeas cook, peel the fresh Fava Beans. Add to a pot of boiling water and bring the water to a boil with the lid on. Cook for 4 minutes and drain. Set aside.
Wash and stem the Sugar Snap Peas. Cut on a diagonal in 3 pieces per pea. Set aside. Pull the mint leaves off the stems and slice the mint leaves. Cube the feta.
Combine the cooked fava beans and chickpeas together while still warm, and add the olive oil, white wine vinegar, mustard, sugar and salt. Stir well. When ready to serve, fold in the fresh mint leaves and feta and season to taste with freshly ground black pepper.
Serves 6-8 as a side, or 4 as a main.
