Snap Pea Salad with White Beans & Pesto

🥘 Ingredients

• dried oregano 2 tsp
• onion powder 1 tsp
• garlic powder 1 tsp
• nutritional yeast 1 ½ tsp
• kosher salt 1 ½ tsp
• Several
• Basil Pesto 4 tbsp
• cannellini beans 2
• extra virgin olive oil 3 tbsp
• sugar snap peas 8 oz
• Fresno or jalapeño pepper 1
• medium fennel bulb 1
• medium lemon 1
• Kosher
• fresh mint and/or basil 1 cup
• medium ripe avocado 1
• good-quality creamy vegan yogurt or vegan sour cream 5 oz
• Lemony Crunch 8 tbsp
• For serving: Crusty bread to serve 4

Bean Spices

1. 1

   Prepare: dried oregano , onion powder , garlic powder , nutritional yeast , kosher salt , Several cracks of black pepper.
2. 2

   Add all the ingredients to a small ziploc bag, seal, and shake to combine. Or, add all the ingredients to a small bowl, stir well, and transfer to an airtight container.
3. 3

   Store on the counter or in your pantry for up to 6 months.
4. 4

   Gather: Basil Pesto , cannellini beans , Bean Spices (7 tsp) (from meal prep), extra virgin olive oil , sugar snap peas , Fresno or jalapeño pepper , medium fennel bulb , medium lemon , Kosher salt and freshly cracked black pepper, fresh mint and/or basil , medium ripe avocado , good-quality creamy vegan yogurt or vegan sour cream , Lemony Crunch , For serving: Crusty bread to serve .
5. 5

   Remove the Basil Pesto from the fridge. If it has solidified, place the jar in a bowl of hot water. Arrange a rack on the bottom rack of the oven. Preheat the oven to 425°F / 220°C. Line a rimmed sheet pan with parchment paper.
6. 6

   While waiting for the oven to preheat, prep the following ingredients. Drain and rinse the cannellini beans, then transfer to a large dish towel and gently rub to remove as much moisture as you can. In a large bowl, toss the beans with the Bean Spices. Once well coated, add 2 tbsp olive oil and toss again. Slice the snap peas in half (or into bite-sized pieces if you have time). If using, slice the chile pepper as thinly as you can.
7. 7

   Spread the cannellini beans out on the lined sheet pan. Roast in the oven for 15 minutes , then remove. Use a spatula to toss the beans around, then roast for 10 more minutes, or until crisp, split open, and golden brown. Wipe out the bowl for step 4(a).
8. 8

   While the beans roast, marinate the snap peas and prep the finishing ingredients. In the large bowl, combine the chopped snap peas, chile pepper if using, sliced fennel, lemon zest and 1 tbsp of lemon juice, 1/4 tsp kosher salt, a few twists of pepper, and 1 tbsp of olive oil. Toss well. Taste, adding more lemon juice, olive oil, or salt as needed. Marinate for at least 10 minutes, tossing once or twice. Thinly slice or chop the mint/basil (or tear the leaves with your hands). Chop the reserved fennel fronds. Using your hands, tear the avocado into chunks (or dice with a knife).
9. 9

   Shortly before the beans are done roasting, fold the herbs/fronds into the snap pea salad, reserving a small handful of herbs for garnish. Taste, adding a pinch of salt or a squeeze of lemon juice as needed.
10. 10

    Assemble: On a large serving platter, schmear the yogurt or sour cream. Dollop the Basil Pesto in small mounds on top. Plate the roasted beans, snap pea salad, and avocado on top. Garnish with Lemony Crunch and reserved herbs. Scoop up with bread, if using.