---
title: Marinated Snap Peas with Herby Yogurt Lentils
servings: 4
course: main
source:
  name: Rainbow Plant Life Spring Veggies Meal Plan 3
  author: Nisha Vora
prep time: 25 minutes
diet: Vegan
nutrition:
  calories: 578 kcal
  fat: 25 g
  carbohydrates: 67 g
  sugar: 15 g
  protein: 22 g
  fiber: 17 g
  sodium: 698 mg
tags: [main, marinated, snap, peas, vegan, meal-prep]
---

Gather: @./components/Cooked Lentils{2.5%cup}(from meal prep), @./components/Basil-Parsley Oil{3%tbsp}(from meal prep), @chickpeas{1}(15-ounce / 425g), @sugar snap peas{1%lb}(strings removed), @pure maple syrup{3%tbsp}(see Note 1), @red pepper flakes for very mild heat{0.5%tsp}, @dried oregano{1%tsp}, @Kosher salt and freshly cracked black pepper, @of flat-leaf parsley{1%handful}(fresh dill, or fresh basil), @medium lemon{1}, @extra virgin olive oil{1%tbsp}, @garlic cloves{5}(finely chopped), @Dijon mustard{1.5-2%tsp}, @./components/Herby Yogurt Sauce{1.44%cup}(from meal prep), @sauerkraut{4%forkful}, @Flaky sea salt{}(as needed).

Take the Cooked Lentils and Basil-Parsley Oil out of the fridge. If the Basil-Parsley Oil has solidified, add the jar to a bowl of hot water to bring it back to room temp.

Drain and rinse the chickpeas, then transfer to a dish towel. Pat dry very well to remove moisture. Chop the snap peas into bite-size pieces. Transfer the chickpeas and chopped snap peas to a large bowl.

In a small bowl, whisk together 3 tbsp of Basil-Parsley Oil, the maple syrup, red pepper flakes, oregano, 1 heaping teaspoon kosher salt, and black pepper to taste. Taste and adjust as needed; it should be salty-sweet. Spoon half of this mixture (3 tbsp) on the chickpeas & snap peas. Set aside the rest for step 4(c).

While the chickpeas & snap peas marinate, prepare your side salad (if you’re making one) and prepare the herby lentils. Chop the parsley, dill, or basil. Zest the lemon. Heat the olive oil in a large sauté pan over medium heat. Once warm, add the garlic. Cook for ~{2-3%minutes}, until just starting to turn golden, stirring frequently. Add in the Cooked Lentils and stir to coat. Once the lentils are heated through, stir in 1 1/2 tsp of Dijon mustard, the remaining herby oil-maple mixture, chopped herbs, and lemon zest. Turn off the heat. Taste, adding more Dijon mustard or salt/pepper (remember the other components will have salt).

Assemble: Spoon the marinated chickpeas & snap peas on top of the warm lentils. Divide among bowls. Dollop each with some Herby Yogurt Sauce and a forkful of sauerkraut. As needed, season with a pinch of flaky sea salt and a squeeze of lemon juice or a spoonful of sauerkraut brine. Serve with your side salad, if you made one.

> The snap peas and chickpeas are supposed to be salty-sweet, but if you prefer less sweetness, use just 1 1/2 tbsp maple syrup.
> For heartier appetites, cook 1-1 1/2 cup grains of choice to go with this meal. Start the meal off by cooking your grains, referring to The Grains & Starches Handbook for ratios and cook times.
> Storage: Store the marinated chickpeas & snap peas, lentils, and Herby Yogurt Sauce separately in the fridge in airtight containers for about 4 days. Warm the lentils in a pan over medium heat or in the microwave until heated through, then assemble as listed in the last step.
> Nutrition boost: Top the plate with some hemp seeds and/or toasted pepitas, as well as some broccoli sprouts, microgreens, or lightly dressed salad greens.
> Shortcut: Skip sautéing the lentils. Instead, stir the following into the Cooked Lentils: 1 or 2 grated garlic cloves, the remaining basil-parsley oil-maple mixture, chopped herbs, and Dijon mustard to taste.