Recipe: Lemony Spring Pea Toasts

Last updated: February 27, 2024, at 3:49 p.m. PT

Originally published: February 27, 2024, at 3:36 p.m. PT


Lemony Spring Pea Toasts


  • Pickled red onions (recipe below)
  • 2 cups spring peas
  • ¼ cup shelled edamame, thawed
  • 1 green onion, finely chopped
  • ½ lemon, juiced
  • 1 tablespoon chopped parsley
  • 1 clove garlic, grated
  • 1-1 dashes hot sauce of choice
  • Salt and Pepper, to taste
  • 2-4 slices whole grain bread, toasted
  • ¼ cup crumbled goat cheese (omit for vegan)
  • 3-4 watermelon radishes, very thinly sliced


  1. Before making your toasts, make your pickled red onions (recipe below).
  2. Bring a pot of water to a boil and add peas, cooking for 90 seconds, and then use a slotted spoon to scoop out and rinse in a colander with cold water.
  3. Add edamame to still boiling water and cook for two minutes, drain separately, and set aside.
  4. In a medium bowl, mix peas, green onion, lemon juice, parsley, garlic, hot sauce, salt, and pepper. Mash with a fork to get a rough mashed texture.
  5. Layer pea mixture evenly over toasted bread and top with goat cheese (if using), radish slices, the reserved edamame, and pickled red onions.

NOTE: If you cannot find fresh green peas, swap for frozen and thawed green peas.



Pickled Red Onions


  • 1 large red onion, sliced into half-moons
  • 1 teaspoon salt
  • 1/4 cup honey
  • ½ cup apple cider vinegar
  • 1/2 cup water
  • 1/4 teaspoon whole black peppercorns
  • 1/8 teaspoon crushed red pepper flakes
  • 2 cloves garlic, sliced


  1. Heat salt, honey, vinegar, and water in a small saucepan until sugar has dissolved.
  2. Add peppercorns, red pepper flakes and garlic to a pint-sized glass jar and top with onions, packing down as needed.
  3. Pour warm vinegar mixture over the onions, topping with a bit of hot water if needed.
  4. Close lid and store in the refrigerator.