Wash and pat dry the snap peas. Cut off both ends and chop up the peas into half.
Peel and mince the garlic.
Heat olive oil in a wide pan over medium heat.
Add minced garlic and stir fry for a few seconds.
Add the snap peas. Stir fry for about a minute.
Take the pan off the heat. Cover the pan. The heat will further cook the snap peas.
After about 2-3 minutes remove the lid. The snap peas should be crunchy and not over cooked at all.
Peel and slice the avocado. Add to the snap peas.
Slice the cucumber and add to the snap peas mixture.
Add the roasted pine nuts, feta, mint leaves, salt, pepper, lemon zest and lemon juice.
Toss the salad gently.
Serve on its own or with pita chips.