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In most home kitchens, sugar snap peas are reserved for stir-fry and ubiquitous vegetable platters. Chicago chef Chris Pandel took a new approach with the common vegetable in this light, refreshing antipasti course. At his new Italian restaurant, Balena, the chef inspired us to use our next pea purchase in a salad that marries crisp snap peas with chickpeas, meaty olives and a scattering of fresh herbs. A drizzle of tangy crème fraîche completes the fuss-free and unexpectedly stylish start to a summer meal.
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