By Hilary M. – Runner-up in Kin’s 2013 Local Produce Recipe Contest
INGREDIENTS:
1 1/2 cups English peas, shelled
3 cloves Garlic, roughly chopped
4 tbsp Olive Oil
5 Spring Onions, sliced finely
1 can Chickpeas, rinsed
1 cup Spinach
1/2 bunch Parsley
1/2 bunch Mint
1 tbsp Capers and their liquid
Juice of 1 Lemon
Salt and Pepper to taste
DIRECTIONS:
1) Add oil to a saucepan. Once warm, add garlic and sauté for one minute. Turn heat to medium low and add peas. Sauté until bright green (about 3 or 4 minutes). Add green onion and continue to cook until onion is slightly wilted.
2) Add pea mixture to drained chickpeas in a bowl. Roughly chop spinach and herbs and add to bowl. Add capers and squeeze lemon juice over salad. Add salt and pepper to taste.