Super Lucky Greek Black-Eyed Peas Salad

Lucky New Year Greek Black Eyed Peas Salad

Super Lucky Greek Black-Eyed Peas Salad

Craig Dugas
Enjoy this SUPER Lucky Greek Black-Eyed Peas Salad at the end of a year, at the start of a year, or anywhere in between! Anytime you could use a boost of good luck, this is your go-to salad!
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course, Salad
Cuisine American, Greek, Mediterranean, Southern
Servings 4


  • cups black-eyed peas, dry (8 ounces, dry)
  • 1 bay leaf
  • ¼ cup reserved black-eyed pea broth
  • 1 red bell pepper – diced
  • 3 large garlic cloves – petite chopped or minced
  • ½ tsp cumin, ground
  • 3/4 cup red onion – sliced into ~1"-strips, soaked in ice water for 5-10 minutes
  • 10-20 cracks of freshly ground black pepper
  • ½ cup chopped fresh dill
  • ¼ cup chopped fresh parsley – we used curly
  • 2 tbsp red wine vinegar
  • 10 small kalamata olives – quartered
  • tofu feta, crumbled – for serving (see below for recipe)


  • Cook the black-eyed peas and bay leaf. I used a slow cooker with about 3 cups water for a few hours on high until tender. Drain, reserving black-eyed pea liquid and set aside to cool. When warm/cool, add black-eyed peas to a large mixing bowl.
  • Dry saute red bell pepper in a non-stick skillet a few minutes until tender-crisp, then add garlic and saute another 30-60 seconds, and finally add the cumin and cook for just a few seconds. Add to drained black-eyed peas in the mixing bowl.
  • Add the rest of the ingredients (except plant-based feta): red onion, black pepper, dill, parsley, vinegar, olives, plus ¼ cup black-eyed pea broth (this will keep it moist). Toss to mix, serve with plant-based feta crumbles or cubes!


The recipe is based on one by Martha Rose Shulman via NYT Cooking.
— The olives and the brined plant-based feta are the salts for this dish!
— I like slightly fancy cut things, so for the olives I cut each lengthwise then at a 45-degree angle in the middle. That’s based on the faux tourné cut.
Keyword beans, legumes, pulses, Vegan
Tried this recipe?Let us know how it was!

Vegan Tofu Feta (No Oil)

This plant-based feta outperforms dairy feta in pretty much every way. It contains the prebiotic and probiotic qualities of miso, plus that tangy, salty, zingy goodness without the full off-putting sourness! My favorite recipe was shared from an Instagram friend and is from Fiber Fueled by Dr. B. There’s a similar recipe shared by Elissa Goodman at the following link, but as was recommended to me, halve the oregano and salt and ditch the basil to keep that simple, straightforward flavor profile. Also, for best results either start marinating it in the morning to use later in the day, or marinate it overnight.

Visual Recipe for Super Lucky Greek Black-Eyed Peas Salad

Final Thoughts

I’m sharing this on New Year’s Day, and there’s exactly one thing I want to remember today. It’s better to be enthusiastic in the right direction than to be frustrated with perfection. I almost exclusively cook oil-free, but if that’s a deal breaker for you right now and you want to add a bit of olive oil, go for it. You do you! Find your direction, and leave perfection in the rearview mirror! That, and enjoy your plant-based Super Lucky Greek Black-Eyed Peas Salad!