Black-Eyed Pea Salad

Rich in plant-based protein and fiber, this traditional salad is a satisfying yet light Mediterranean dish.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 cup dry black-eyed peas (180 g) · 563 kcal in the whole recipe
• 1 medium red onion (100 g) · 40 kcal in the whole recipe
• 2 medium tomatoes (200 g) · 36 kcal in the whole recipe
• 1/2 bunch fresh parsley (30 g) · 11 kcal in the whole recipe
• 1.5 tbsp olive oil (20 g) · 177 kcal in the whole recipe
• 2 tbsp fresh lemon juice (30 g) · 7 kcal in the whole recipe
• 1 tsp salt
• 1 tsp sumac

Method

1. Boil the dry black-eyed peas in plenty of water for about 25-30 minutes until tender, then drain and let cool.

   

2. Slice the red onion thinly, dice the tomatoes, and finely chop the parsley.

   

3. In a deep bowl, combine the cooled black-eyed peas, sliced onion, diced tomatoes, and chopped parsley.

   

4. Add the olive oil, lemon juice, salt, and sumac, then toss gently to combine and serve.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.