I use a heavy bottomed skillet to toast the seeds. No oil is needed, just a hot dry skillet. Lightly toast the sunflower seeds and sesame seeds over medium heat until aromatic and golden. Play close attention and shake the skillet frequently for even browning. Remove the seeds from the skillet immediately so they do not continue to brown.
If you aren’t following a vegan diet, this salad is also tasty with the addition of mini mozzarella balls. Leave them whole or chop them up.
I say there is no substitute for fresh peas right out of the pod. So if you can’t get them, I suggest skipping them or try substituting them with sliced sugar snap peas.