Miso Garlic Snap Pea Salad With Pecorino Mint
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
- 1 pound 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
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