Begin by bringing a pot of salted water to a rolling boil. Add frozen edamame and blanch for about 3 minutes, or until they float to the surface and are bright green. Once cooked, drain and transfer to an ice bath.

While the edamame cools, wash and dry the snap peas. Slice them on a bias. In a large mixing bowl, combine the snap peas with blanched edamame, chopped scallions, and cilantro.

In a heat-proof bowl, combine sesame seeds, honey, ginger, and chili crisp. Heat sesame oil in a pan over medium heat until it shimmers. Pour over the mixture and stir.

Drizzle lemon juice over the veggie mix, pour the dressing on top, and toss gently to coat all ingredients evenly. Serve immediately.