How to Make It
Cook trimmed fresh sugar snap peas in a large saucepan of boiling water, stirring often, until bright green, about 1 minute. Using a slotted spoon, transfer peas to a large bowl of ice water. Let peas stand 5 minutes; drain. Pat peas dry with paper towels.
Combine plain 2% reduced-fat Greek yogurt, red wine vinegar, 2 Tbsp. water, finely minced garlic, fresh lemon juice, crumbled feta cheese, and chopped fresh mint in a blender. Process on high until creamy, 1 to 2 minutes.
In a serving bowl, drizzle peas with yogurt mixture; toss well to coat. Sprinkle with lemon zest, toasted sesame seeds, crumbled feta cheese, and remaining chopped fresh mint.