flourishingkitchen.com

menu icon
go to homepage
  • Recipes
  • Articles
  • About
  • Shop
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • Articles
  • About
  • Shop
  • Subscribe
×
Home » Recipes » Main Dishes

Published: Aug 25, 2021 · Modified: Apr 11, 2022 by Juliette

Asparagus and Pea Salad

36 shares
Jump to Recipe

A bright and beautiful asparagus and pea salad. This fresh, crisp, vibrant spring salad is made with seasonal asparagus tips, sugar snap peas and sprouted chickpeas. Slather it in a tangy lemon tahini dressing for a sumptuous finish. 

It’s ready in under 10 minutes.

Asparagus and pea shoot salad.

I love the freshness of new asparagus that comes into season in April. Their flavour is delicate and they have a unique aroma. 

Plus of course, they’re incredibly beautiful to look at, don’t you think?

If you like asparagus and haven’t enjoyed them raw, they’re definitely worth trying out. I much prefer them raw like this than cooked. I can’t wait to make this recipe!

Jump to:
  • Dietary
  • Ingredients and Variations
  • More Chickpea Sprout Recipes
  • FAQ
  • 📖 Recipe
  • Food safety
  • 💬 Comments

Dietary

This asparagus and pea salad is:

  • gluten-free, 
  • dairy-free, 
  • raw vegan, 
  • oil-free, 
  • Nut-free and
  • easy to put together in under 10 minutes.

Ingredients and Variations

Recipe ingredients for asparagus pea shoot salad.
  • Fresh asparagus comes in white and purple varieties and the traditional bright green. Use whichever you prefer. While I love using whole thin asparagus tips in this recipe. If you can’t find the fine thin asparagus, just halve them lengthways or shave them with a vegetable peeler and enjoy it like that. 
  • Sugar snap peas - I love the crunch and freshness of sugar snap peas in this recipe. However, if you can’t get hold of sugar snap peas, substitute them with a handful of fresh peas instead or mangetout.
  • Chickpea sprout - while sprouted chickpeas are my favourite because of their light flavour and crispness, you could swap them out for cooked chickpeas or use fresh sprouts. Sprouted lentils will work well too here. 
  • Pea Shoots - I love to use baby greens in my salads, especially during spring and summer. I include tender pea shoots for this recipe to compliment the raw asparagus and the snow peas, but most leafy greens will work well in this recipe.
  • Dill - Use fresh dill. If you can't get hold of it, another fresh herb which goes well with peas and asparagus, is fresh mint leaves. You can also use parsley or a little lightly chopped coriander. 
  • Salad Dressing  - I love slathering this recipe in a thick, creamy lemon tahini dressing. If you prefer something lighter, use a vinaigrette or a squeeze of lemon juice and a drizzle of maple syrup.

More Chickpea Sprout Recipes

If you enjoy chickpea sprout recipes, you might also enjoy my Chickpea Peach and Watercress Salad, Watermelon Chickpea Salad or this Chickpea Bowl with Broccoli and a Mango Chilli Dressing. 

These recipes all use chickpea sprouts. However, don’t forget that if you’re just getting started with raw vegan recipes and are not into sprouting yet, you can swap them for cooked chickpeas.

If you want to learn more about chickpea sprouts check out this recipe How to Sprout Chickpeas.

FAQ

When is asparagus in season in the UK?

Although now widely available most of the year in our supermarkets, asparagus is in season for just a few weeks in the UK from Late April until the end of June.

Can I eat asparagus raw?

Yes, you can eat asparagus raw. It’s not as commonly eaten this way compared to cooked. It’s sometimes added to salad recipes shaved beautifully thin.

Is asparagus a healthy food?

Asparagus is a healthy food. It’s an excellent source of fibre, vitamins and minerals including vitamin K, folate, copper, iron, B vitamins, vitamin C, and vitamin E. (source)

📖 Recipe

A salad of pea shoots, asparagus and sprouted chickpeas with baby cucumber slices.

Asparagus and Pea Salad.

Juliette | Flourishing Kitchen
A bright and beautiful asparagus and pea salad. This is a fresh, crisp and vibrant Spring salad made with seasonal asparagus tips, sugar snap peas and sprouted chickpeas.
Leave a review
Print Recipe Pin Recipe Save Recipe Saved Recipe
Prep Time :10 minutes mins
Total Time :10 minutes mins
Course: Main Course, Salad
Cuisine: Raw Vegan
Servings :1

Equipment

  • Sharp knife.
  • Chopping board.
  • Small bowl for the dressing.
  • A small spoon for mixing the dressing.
Prevent your screen from going dark

Ingredients
  

  • 1 cup or a big handful baby leaf salad greens with pea shoots.
  • 6-8 thin asparagus tips.
  • 1-2 baby cucumbers.
  • 8-10 sugar snap peas.
  • ½ cup (65g) sprouted chickpeas.
  • 2-3 spring onions.
  • small handful fresh dill.

Lemon Tahini Dressing

  • 1 tablespoon tahini.
  • 1 tablespoon maple syrup.
  • 1 tablespoon water.
  • juice of ½ a lemon.
  • 1 small clove garlic, crushed.
  • salt & pepper to taste.

Instructions
 

  • Bend each raw asparagus spear from the bottom, and snap them where they start to break. Discard any woody bottoms.
  • Slice the sugar snap peas into 2-3 pieces each, lengthways.
  • Rinse and drain the sprouted chickpeas. Pat them dry with a piece of kitchen roll or on a clean tea towel.
  • Slice the cucumber into rounds. Finely slice the spring onions and roughly chop the dill.
  • Dress a plate with the pea shoots and baby greens.
  • Arrange the asparagus spears, sliced snow peas, cucumber and sprouted chickpeas on top of the salad leaves. Top the salad with a sprinkle of spring onions and dill.
  • To make the salad dressing, add the dressing ingredients to a small bowl. Mix thoroughly using a spoon until it all comes together into a smooth and beautiful creamy salad dressing. Do a quick taste test to make sure it’s to your liking.
  • Serve your pretty salad with the dressing on the side and reserve any left over for later in the week. Will keep well for 3-4 days if stored in a suitable container and refrigerated.

Notes

Store for up to 3 days in a suitable container in the fridge and keep the dressing seperately. 
Did you make this recipe?Please leave a comment below to help other people.

Food safety

The UK Food Standards Agency recommends people in vulnerable groups always cook any sprouts until steaming hot all the way through before eating them.

This is because sprouts sometimes contain bacteria, which some people may be susceptible to. Vulnerable groups include the elderly, young children, those with a weakened immune system, and pregnant women.

Never eat sprouts or microgreens that look or smell bad or weird. If you're unsure, then throw them out and start again.

Not all seeds or beans are suitable for sprouting or eating raw. Please be sure to check first.

Check the FSA website for more details.

More Raw Vegan Dinner Recipes

  • A salad bowl filled with pear, rocket, olives, cucumber and seeds fill a white salad bowl. A small jar containing salad dressing and a kitchen towel sit next to the bowl.
    Pear and Rocket Salad
  • Two raw veggie wraps sit on a pretty blue and white floral plate.
    Raw Veggie Wraps
  • A plate of sprouted quinoa, tomatoes, olives, cucumber, topped with little pieces of cheese.
    Sprouted Quinoa Summer Salad
  • A plate of quinoa salad next to a glass containing dressing.
    Broad Bean & Sprouted Quinoa Salad

Comments

No Comments

Leave a comment. Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I’m Juliette, welcome to my blog where I share my love for plant based whole foods & raw vegan recipes.

Here you’ll find simple, fun ways to prepare delicious, nutrient rich meals (without always having to cook).

Find out more →

Get my recipe ebook

Ebook mockup.

Trending Recipes

  • A jar full of yogurt, topped with cheesecloth sits on a wood surface. A couple of cashew nuts sit to the right.
    Cashew Yogurt Recipe
  • Sea moss gel in a glass jar.
    How to make Sea Moss Gel
  • A close up image of bowl with cucumber apple salad in a white fresh herb dressing.
    Apple Cucumber Salad
  • A glass dish filed with cashew mayonnaise.
    Easy Cashew Mayonnaise

Seasonal

  • A bowl of porridge topped with raspberries, sliced pear and sprinkled with flaked almonds and mint leaves.
    Raw Buckwheat Porridge
  • Carrot Cucumber Salad
  • A breakfast cereal made with chopped apple, sultanas and fresh raspberries.
    Raw Buckwheat Breakfast with Apple & Raspberries
  • A jar full of sprouts with a cheesecloth lid.
    How to Grow Broccoli Sprouts (jar method)

Footer

↑ back to top

About

  • About
  • Privacy Policy
  • Cookie Policy
  • Terms & Condition
Do Not Sell or Share My Personal Information

Newsletter

Sign up for emails and updates

Contact

Contact

copyright © 2025 flourishing kitchen all rights reserved.