This simple toast gets me so excited for Spring! Protein-packed sweet peas (fresh or frozen) get blended up with some lemon, oil, tahini, and salt for a delicious spread. Don’t skip the vibrant pink pickled radishes for a nice acidic crunchy topper! Enjoy it for lunch or a light dinner topped with a fried or boiled egg OR enjoy it alongside this week’s soup.
Ingredient Highlight
Green peas! These starchy legumes are rich in carotenoids lutein and zeaxanthin to support eye health. They’re also high in vitamin A, K, C, folate, iron, fiber, and polyphenols (antioxidants). They also are much higher in protein than most vegetables.
Servings 4 People
Prep Time 10 minutes 
Cook Time 2 minutes Ingredients
- 2 cups fresh or frozen peas, cooked
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp tahini
- ½ tsp kosher salt
- 4-8 slices whole grain bread toasted
- Chopped parsley
- Flaky salt and pepper
For the pickled radish:
- 1 bunch radishes thinly sliced
- ¼ cup lime juice or apple cider vinegar
- ¼ cup water
- ½ tsp kosher salt
- Warning: pickled radishes are so delicious, but they smell a little funky when you open the jar. So don’t be alarmed!
Instructions
- To make the pickled radish, In a jar or bowl with a lid, add the radishes, lime or vinegar, water, and salt and mix to combine. Submerge as many radishes as you can into the liquid. This is best after it sits in the fridge overnight, but can also be used after 10 minutes.
- Add peas to boiling water and simmer for 2 minutes, then drain and rinse with cold water to cool them down.
- In a high-speed blender, add all but ¼ cup of the peas (save some for topping), oil, lemon, tahini, and salt. Blend until smooth or keep it slightly chunky, scraping down the sides as needed.
- Spread it onto your toast and top with pickled radish, reserved peas, parsley, flaky salt, and pepper.
Items you can prep ahead (optional)
- Cook 2 cups peas
- Make creamy pea spread
- Thinly sliced 1 bunch radishes
- Pickle radishes
Substitutions:
- Use pickled red onion in place of radishes.
- To make gluten-free, use gluten-free bread.
- Use the creamy pea spread as a dip! Drizzle generously with olive oil and sprinkle peas all over top. Chop up the pickled radishes and scatter them on top. Finish it off with some parsley, flaky salt, and black pepper.
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Creamy pea spread: up to 7 days in the fridge or freeze for up to 2 months.
- Pickled radishes: up to 2 weeks in the fridge.
Leftovers + Repurposing:
- Spread over freshly toasted bread and top with all the toppings.
- Use leftover pickled radishes on this week’s pasta, in salads, on top of bowls, and tacos!
- Top with a fried or boiled egg.
- Use the creamy pea spread as a dip! Drizzle generously with olive oil and sprinkle peas all over top. Chop up the pickled radishes and scatter them on top. Finish it off with some parsley, flaky salt, and black pepper.
- Add a dollop on top of grain bowls.
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