Super Lucky Greek Black-Eyed Peas Salad
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!
Ingredients
- 1½ 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)
Instructions
- 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!
Notes
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.
Tried this recipe?Let us know how it was!