This healthy salad recipe calls for tiny carrots, harvested in spring when young, with their tops still attached. If you can't find them, use 2 cups julienned carrots and substitute arugula for the carrot tops. Pea greens, also known as pea shoots, are the leaves, tendrils and flowers of a mature pea plant. Look for them at farmers' markets or Asian markets.

Jamie Simpson
Source: EatingWell Magazine, May 2019


Recipe Summary

50 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Combine 1 cup peas, chickpeas and 1/4 teaspoon salt in a food processor; puree until mostly smooth. Set the hummus aside.

  • Combine buttermilk, oil and pepper with the remaining 1/2 cup peas and 1/4 teaspoon salt in a blender; puree until very smooth. Transfer to a large bowl.

  • Using a mandoline or vegetable peeler, cut small carrots into ribbons. Transfer to a bowl of ice water and let stand until crisp and starting to curl, 5 to 10 minutes. Drain and pat dry.

  • Remove greens from tiny carrots and chop enough to equal 2 cups (reserve any remaining greens for another use). Cut the tiny carrots in half. Toss the tiny carrots, carrot ribbons, pea greens (or watercress) and snow peas in the bowl with the dressing. Spread the reserved hummus on a serving platter and top with the salad. Garnish with pea blossoms, tiny snow peas and lemon wedges, if desired.


To make ahead: Refrigerate hummus and dressing (Steps 1 & 2) for up to 2 days.

Nutrition Facts

214 calories; protein 8.4g 17% DV; carbohydrates 27.3g 9% DV; exchange other carbs 2; dietary fiber 8.4g 34% DV; sugars 11.8g; fat 8.6g 13% DV; saturated fat 1.5g 7% DV; cholesterol 2.3mg 1% DV; vitamin a iu 10835.7IU 217% DV; vitamin c 70.6mg 118% DV; folate 69.8mcg 17% DV; calcium 118.4mg 12% DV; iron 4.1mg 23% DV; magnesium 31.8mg 11% DV; potassium 428.1mg 12% DV; sodium 366.3mg 15% DV.