Ingredients
Method
- If using frozen peas, place them in a colander and run warm water over them for two minutes or blanch them in boiling water for sixty seconds, then plunge them into an ice bath.
- Drain the peas thoroughly and pat them dry.
- In a small bowl, combine vegan Greek yogurt, lemon juice, lemon zest, and smoked paprika. Whisk until smooth.
- Finely dice the red onion and soak in cold water for five minutes if needed.
- Mince fresh dill and mint, removing thick stems.
- In a large mixing bowl, combine the dry peas, onions, and herbs. Pour the dressing over the top and fold gently with a spatula.
- Toast sunflower seeds in a dry pan over medium heat for three minutes and sprinkle over salad before serving.
- Add sea salt and cracked black pepper to taste.
Notes
This salad is best served chilled. Let it sit in the refrigerator for at least 30 minutes before serving. Store leftovers in an airtight glass container in the fridge for up to three days.