Lemon Dill Snap Peas and Chickpeas


2 tbsps olive oil
2/3 cup green onion (I used a leek, or you can use half an onion)
2 cups snap pea
2 tbsps fresh dill
5 tbsps lemon juice
1/4 tsp salt
1 cup chickpeas
goat cheese (dill and olive oil to finish)


In a large skillet, heat olive oil over medium heat. Add diced green onions and saute until slightly soft, 2-3 minutes. Stir in snap peas, dill, lemon juice, and salt. Cook until snap peas are cooked and bright green but still have some snap-3-4 minutes. Add in chickpeas and cook for 2-3 more minutes. Remove from heat and toss with goat cheese, more dill and drizzle with a bit more olive oil to finish.

Source: naturallyella.com