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Green Pea Salad with Spring Herbs

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Embrace the Vibrancy of Spring with Our Green Pea & Bulgur Salad

Spring is in full swing, and what better way to celebrate the season’s bounty than with a refreshing and vibrant green pea salad? Our Green Pea & Bulgur Salad with Spring Herbs & Goat Cheese celebrates all things fresh and green. It is packed with flavor and nutrients to nourish your body and soul. The salad is versatile, adaptable, easy to assemble, and a beautiful bang for your buck!

A Symphony of Fresh Flavors

I enjoy a good salad. Especially one with various textures and flavors. For this salad, I used tender bulgur wheat as the hearty base. Blanched green peas, tender artichoke hearts, and crisp radishes add bursts of freshness along with beautiful color. Creamy goat/sheep’s cheese crumbles and fragrant mint and tarragon provide pops of flavor perfectly complementing the spring vegetables.

Simple to Prepare, Big on Flavor

This pea salad is incredibly straightforward to make. Cook the bulgur wheat and throw in the peas to blanch them at the last minute. Then toss everything together with the dressing. Let the flavors meld together, and you’re ready to enjoy a taste of spring on your plate.

Bulgur Pea Salad Dressing

I made a simple dressing with extra virgin olive oil, lemon juice, Dijon mustard, and shallots for this salad. The dressing infuses the salad with tangy brightness and binds all the ingredients together.

Variants to Try

This salad is pretty easy to modify based on what you have on hand or your preferences.

  • Grain Variation: Instead of bulgur wheat, use other grains like quinoa, couscous, or farro for a different texture and flavor.
  • Cheese Options: If you’re not a fan of goat cheese, you can substitute it with feta or shaved Parmesan for a different tangy flavor. Or leave the cheese out altogether.
  • Vegetable Substitutions: Feel free to swap out the peas, artichoke hearts, or radishes with other seasonal vegetables like asparagus, snap peas, cucumber, or cherry tomatoes for variety.
  • Herb Choices: While mint and tarragon add a light fresh flavor to the salad, you can experiment with other herbs. Do so with soft herbs like parsley, cilantro, basil, or dill.
  • Protein Additions: To make the salad more filling you could add protein sources like grilled chicken or shrimp. Canned tuna or sardines are also great healthy protein options that would work well. Or keep it vegetarian by adding chickpeas.
  • Nutty Crunch: For added texture and nuttiness, consider tossing some toasted nuts or seeds before serving. Slivered almonds, walnuts, pine nuts, sunflower, or pumpkin seeds are good choices.
  • Dressing Variations: You could substitute champagne or citrus vinegar for the lemon. Or a light buttermilk ranch dressing as well would also pair nicely.
  • Grilled Vegetables: Grill vegetables like artichoke hearts or radishes before adding them to the salad for a smoky flavor.
  • Garnish Options: In addition to fried leeks, garnish the salad with fresh herbs, lemon zest, croutons, or even edible flowers for a beautiful presentation.
ingredients laid out mise en place style in containers and strewn about for a bulgur, green pea, artichoke, radish and feta cheese salad with fresh herbs

Why is This Salad So Great?

I wanted this salad to be economical and seasonal. Bulgur wheat is an affordable whole-grain option that provides bulk and nutrients to the dish without breaking the bank. Frozen green peas and canned or frozen artichoke hearts are economical choices as well. They add both depth and bright spring flavors. Radishes create a pop of color and a crisp bitter compliment. If you are interested in other ways to utilize radishes, see our guide on what to do with radishes.

Instead of buying a dressing, by using basic pantry staples like olive oil, lemon juice, and Dijon mustard to make your dressing, you can avoid overpriced bottled dressings. Finally, the salad is versatile, allowing you to customize based on what’s on sale or in season.

Green Pea Salad – A Versatile and Healthy Addition to Any Meal

Serve this bulgur pea salad as a light lunch on its own or alongside something like grilled fish or meat kabobs., It is perfect for picnics, potlucks, or any springtime gathering where you want to impress with minimal effort.

green pea bulgur salad with artichokes and fried leeks

Green Pea & Bulgur Salad with Spring Herbs & Goat Cheese

This vibrant salad celebrates springtime flavors. Tender bulgur wheat provides a hearty base to this salad, while blanched green peas, tender artichoke hearts, and crisp radishes add bursts of fresh spring flavor. The creamy goat cheese crumbles and fresh mint and tarragon contribute pops of flavor that complement the spring vegetables. We like to top this salad with crispy fried leeks for a flavorful crunch. The salad is great on its own as a light lunch or served alongside fish or grilled meat kabobs.
5 from 1 vote
Print Pin Rate
Course: Salad, Side Dish
Cuisine: American
Diet: Vegetarian
Keyword: grains, healthy, high fiber, quick, spring, vegetables
Prep Time: 15 minutes
Cook Time: 10 minutes
Resting Time: 30 minutes
Total Time: 55 minutes
Servings: 4
Author: juiceofsevenlemons
Cost: $8

Ingredients

Salad

  • 1 cup bulgur wheat
  • 2 cups water
  • 1 teaspoon fine sea salt
  • 1 cup fresh or frozen green peas
  • 1 cup artichoke hearts – frozen, grilled or canned drained and quartered
  • 1/2 cup crumbled goat cheese
  • 1/4 cup fresh mint leaves chopped
  • 2 tablespoons fresh tarragon leaves chopped
  • 4-5 radishes thinly sliced
  • 1/4 cup fried leeks for garnish

Dressing

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon shallot minced
  • salt and pepper to taste

Instructions

  • In a medium saucepan, bring 2 cups of water to a boil with a teaspoon of salt. Add the bulgur wheat, reduce heat to low, cover, and simmer for about 9-10 minutes, and then add the frozen peas to blanch for one more minute. The bulgur should be tender and water absorbed. Remove from heat and let it cool.
  • At the bottom of your large mixing bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
  • In the same large mixing bowl, combine the cooked bulgur wheat with blanched green peas, quartered artichoke hearts, crumbled goat cheese, chopped mint leaves, chopped tarragon leaves, and sliced radishes.
  • Toss gently to coat everything evenly.
  • Taste and adjust seasoning if needed. You can add more salt, pepper, or lemon juice according to your preference.
  • Let the salad sit either room temp or in the refrigerator for at least 30 minutes to let the flavors meld together before serving.
  • To fry the leeks, thinly slice them and heat oil in a skillet over medium heat. Add the leeks to the hot oil and fry until golden brown and crispy, about 3-4 minutes. Remove the fried leeks from the oil and place them on a paper towel-lined plate to drain excess oil.
  • Just before serving, sprinkle fried leeks over the top of the salad for a crispy garnish.

Notes

  • Fried leeks can be prepared ahead and stored in an airtight container at room temperature until ready to use.
  • Serving suggestion: This salad can be served as a refreshing side dish or a light lunch.
  • Storage: Store any leftover Minty Pea and Bulgur Delight with Herbed Goat Cheese in an airtight container in the refrigerator. Properly stored, the salad will stay fresh 2-3 days. However, for the best taste and texture, it is recommended to consume the salad within 1-2 days.
  • Herbs: Parsley or dill are good additions or herb substitutions.

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