1 cup sugar snap peas, trimmed
1/2 cup shelled english peas
2 heaping cups cooked quinoa (drained and cooled)
1 15 oz can chickpeas, rinsed and drained
1 cup red grapes, halved
4 oz. good quality feta cheese, crumbled
6 scallions, white and light green parts only, thinly sliced
1 handful fresh mint leaves, finely chopped
2 tbsp. champagne vinegar (or use white wine), or more to taste
2 tbsp. extra virgin olive oil, or more to taste
salt and freshly ground black pepper, to taste
1. Bring a kettle or medium saucepan of water to a boil. Place snap peas and English peas in a colander in the sink, and slowly pour the boiling water over them. (alternatively, you can blanch the peas in a saucepan of boiling water for a minute or two, but if your peas are really fresh they need only a quick dousing to brighten their color. Immediately shock the peas under cold tap water, then set aside to drain.
2. Toss all ingredients together in a large mixing bowl. Adjust oil, vinegar, salt, and pepper as needed. Salad keeps well in the fridge for at least 3 days. Serve at room temperature.