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Kalyn's Kitchen

Crunchy Chopped Salad with Sugar Snap Peas, Jicama, Radishes, and Tomatoes

Crunchy Chopped Salad with Sugar Snap Peas, Jicama, Radishes, and Tomatoes has optional green garbanzo beans with a delicious cumin-lemon vinaigrette, and this tasty salad is also dairy-free, low-carb, vegan, and South Beach Diet Phase One! Use Salad Recipes to find more recipes like this one.

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Crunchy Chopped Salad with Sugar Snap Peas, Jicama, Radishes, and Tomatoes found on KalynsKitchen.com

This Crunchy Chopped Salad with Sugar Snap Peas, Jicama, Radishes, and Tomatoes has so many of the flavors I love in salads.  And it’s a sign of spring when I start making big crunchy salads to eat for lunch.  My lunch salads can include just about anything that’s in the fridge or on the counter, and when I come up with a combination that’s especially good I’ll often make it again the next day and take pictures for the blog. I love crunchy ingredients in salad, so the crunch factor from sugar snap peas, radishes, and jicama gave this salad that extra something that made it a keeper for me.  The tomatoes and green garbanzo beans gave the salad some other textures, and I used a barely-spicy cumin-lemon vinaigrette that was perfect with the other flavors.

You may be looking at all the things going on in this salad and thinking that you’ll never have all these ingredients at the same time. That would be true at my house on some days too, but use this recipe as just a template for chopped salad and feel free to substitute other things you have on hand.

Crunchy Chopped Salad found on KalynsKitchen.com

I trimmed the ends of the sugar snap peas and cut them into diagonal pieces. The radishes were cut in half and sliced in half-moon slices. I love jicama in salad, but turnip is a good substitute. This was cut into cubes.

If you don’t have green garbanzo beans, you could substitute any type of canned beans, rinsed and drained, or just leave out the beans. I’m partial to romaine lettuce, and I like it finely chopped when I’m making this type of chopped salad. And even when I have to buy them from the store, when it starts to be spring I must have my tomatoes. (Don’t ever buy them if they don’t have that tomato smell though; tomatoes with no smell will be tasteless.)

Mix together lemon juice, ground cumin, black pepper, and a generous amount of Vege-Sal (affiliate link) (or slightly less salt); then whisk in olive oil. Toss all the ingredients together with the dressing and devour!

Crunchy Chopped Salad with Sugar Snap Peas, Jicama, Radishes, and Tomatoes found on KalynsKitchen.com

More Crunchy Salads You Might Like:

Tomato, Cucumber, and Radish Salad with Yogurt and Tahini Dressing ~ Kalyn’s Kitchen
Jicama, Orange, and Radish Salad ~ Herbivoracious
Quinoa Salad with Avocado, Radishes, Cucumber, and Cumin-Lime Vinaigrette ~ Kalyn’s Kitchen

Crunchy Chopped Salad with Sugar Snap Peas, Jicama, Radishes, and Tomatoes

This Crunchy Chopped Salad with Sugar Snap Peas, Jicama, Radishes, and Tomatoes has a delicious cumin-lemon vinaigrette dressing.



  • 1 C diagonally sliced sugar snap peas
  • 4-5 large radishes, trimmed, cut in half, then cut in half-moon slices
  • 1 C jicama, cut in cubes (about 1/2 large jicama)
  • 1 C cherry tomatoes, cut in half
  • 1 cup green garbanzo beans, thawed if frozen (other types of beans could be substituted.)
  • 2-3 cups chopped romaine lettuce

Dressing Ingredients:

  • 2 T fresh-squeezed lemon juice
  • 1/2 tsp. ground cumin
  • salt and fresh ground black pepper to taste (I used Vege-Sal)
  • 3 T extra-virgin olive oil


  1. If using frozen green garbanzo beans, thaw by running hot water on them for a few minutes, then let them drain while you prep other ingredients.  (To substitute other canned beans, dump beans into a colander placed in the sink and rinse with cold water until no more foam appears, then let beans drain while you prep other ingredients.)
  2. Cut pointed ends off of sugar snap peas, then cut in diagonal slices.
  3. Trim radishes, wash, cut in half and then cut into half-moon slices.
  4. Peel jicama, slice, and then cut in 1/2 inch cubes.
  5. Cut cherry tomatoes in half.
  6. Wash lettuce, spin dry or dry with paper towels, and then chop into pieces not more than 1 inch square.
  7. Combine sugar snap peas, radishes, jicama, cherry tomatoes, lettuce, and green garbanzo beans (or other beans) in large bowl and toss together.
  8. Mix together lemon juice, ground cumin, Vege-Sal (affiliate link)(or salt), and pepper, then whisk in olive oil one tablespoon at a time.
  9. Add enough dressing to moisten salad and toss, adding more until you have the desired amount of dressing.
  10. Serve immediately.
  11. If you weren’t going to eat all the salad right away, you could prepare the sugar snap peas, radishes, jicama, lettuce, and green garbanzo beans in advance, but don’t cut and add the tomatoes or add the dressing until right before you eat the salad.


Recipe created by Kalyn for a lunch salad.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions: 
Everything in this Crunchy Chopped Salad with Sugar Snap Peas, Jicama, Radishes, and Tomatoes is a low-glycemic ingredient, and this could be eaten for any phase of the South Beach Diet. The green garbanzo beans, sugar snap peas, and tomatoes are higher in carbs than the other ingredients in this salad, so if you’re wanting really low carbs, I’d use less of those and more of the other ingredients.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Crunchy Chopped Salad with Sugar Snap Peas, Jicama, Radishes, and Tomatoes found on KalynsKitchen.com

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    37 Comments on “Crunchy Chopped Salad with Sugar Snap Peas, Jicama, Radishes, and Tomatoes”

  1. I've never seen green garbanzo beans before! The flavors of this salad look perfect! pinning

  2. This may become a staple lunch for me when the weather warms, although in southern Ontario it may be a while yet 🙁 I notice in the header that you call the dressing cumin-lime vinaigrette but the recipe calls for lemon juice. I am assuming that either would work? I think I will prefer the lime but haven't tried either yet. Soon.

    • Thanks for catching that Val, and duh. It was supposed to say lemon, but I agree with you that lime will work here too. Hope you enjoy! Wishing you warm weather soon.

  3. I love salads for lunch. This looks so refreshing and loaded with greens! Also, love the use of jicama.

  4. Lovely salad for lunch…love your space lots of nice recipes!!

  5. Jeanette, I love jicama! Just saw a recipe for making "hash browns" out of it that I'm intrigued by.

  6. This salad looks for refreshing and healthy. I am so ready for some crunchy fresh salads after such a long winter! I love jicama in salads and stir fries. It adds a nice sweet crunch.

  7. What a beautiful looking salad.

  8. Hi Wanda! We really do need a boost into spring don't we?

  9. Yesterday I made your Caprese Salad to feel the mood of Spring. Delicious, except the tomatoes were tasteless so thanks for the tip. Woke up today to snow again….arghhhh; so thanks for another delightfully colorful salad to boost us into Spring.

  10. Thanks Mike! Nice to hear from another salad fan.

  11. I love your salad recipes and can't wait to try this one.

  12. I'm happy that my salad is making so many people think of spring, even if it's still cold where you are, and that I'm introducing some of you to green garbanzo beans. They remind me of edamame more than garbanzo beans, but a nice salad addition.

  13. This woke me up this morning, Kalyn! It's looks so refreshing.