Grilled Mushroom and Snap Pea Salad

This salad proves that grilling season and salad season are not mutually exclusive.

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1 lb mushrooms, washed
2 pints snap peas
2 cups cooked chickpeas
1 bag arugula
2 tbsp sherry or apple cider vinegar
1/4 cup olive oil


  1. Heat grill to medium high heat
  2. Drizzle the mushrooms with olive oil and season liberally with salt and pepper
  3. Grill the mushrooms until they have some color on the outside then transfer to indirect heat and grill until cooked through
  4. Remove from the grill and roughly chop into bite-sized pieces
  5. Toss the snap peas with olive oil and a pinch of salt and grill until blistered and bright green
  6. In a large bowl combine the arugula, chickpeas, vinegar, and olive oil and lightly toss
  7. Transfer the salad to a serving dish and then top with the mushrooms and blistered peas and serve immediately