black eyed pea salad recipe
- The Best black eyed pea salad recipe
- Classic Black-Eyed Pea Salad with Crispy Chickpeas
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Black-Eyed Pea Salad with Crispy Chickpeas Works
- ❓ Frequently Asked Questions About Black-Eyed Pea Salad with Crispy Chickpeas
The Best black eyed pea salad recipe
Classic Black-Eyed Pea Salad with Crispy Chickpeas
A refreshing, protein-packed salad featuring tender black-eyed peas, crispy roasted chickpeas, and a tangy dressing. Perfect for a light lunch or a side dish for grilled meats.
🥘Ingredients
- 1 (15 oz) can black-eyed peas, drained and rinsed
- 1 cup chopped fresh parsley
- 1 cup chopped fresh cilantro
- 1 small red onion, finely diced
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt to taste
- ¼ cup Greek yogurt or mayonnaise
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- ½ tsp honey or maple syrup
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. -
2
Pat the chickpeas dry with a paper towel. Toss them with olive oil, garlic powder, onion powder, and salt. Spread them evenly on the baking sheet and roast for 25–30 minutes, stirring halfway, until crispy and golden. -
3
While the chickpeas roast, combine black-eyed peas, parsley, cilantro, red onion, olive oil, lime juice, cumin, smoked paprika, salt, and black pepper in a large bowl. Toss gently to coat. -
4
In a small bowl, whisk together the yogurt, lemon juice, Dijon mustard, garlic, and honey. Pour over the black-eyed peas and toss to combine. -
5
Let the salad sit for 10 minutes to allow flavors to meld. Serve chilled or at room temperature, sprinkled with extra parsley if desired.
🔧Equipment
- Mixing bowls
- Large skillet
- Baking sheet
- Cooling rack
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
- For extra crunch, double the chickpea batch and roast them in batches.
- Substitute Greek yogurt with sour cream or a vegan alternative for a dairy-free option.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Watch Video Of How Classic Black-Eyed Pea Salad with Crispy Chickpeas Works
❓ Frequently Asked Questions About Black-Eyed Pea Salad with Crispy Chickpeas
1. What is the best way to prepare black-eyed peas for this salad?
Use canned black-eyed peas drained and rinsed, or cook dried ones until tender (about 45–60 minutes on low heat with water and a pinch of salt). If using dried, soak overnight to reduce cooking time.
2. Can I substitute other beans for black-eyed peas in this recipe?
While black-eyed peas are traditional, you can try kidney beans, chickpeas, or even pinto beans. Adjust seasoning slightly—kidney beans may need less salt, while chickpeas might need a touch more acid (like lemon juice) to balance flavors.
3. How do I adjust the dressing for a different flavor profile?
For a tangier salad, swap the vinaigrette for a lime-cilantro dressing or add a splash of hot sauce. For a creamier texture, blend in a little Greek yogurt or avocado. Keep the ratio of dressing to salad balanced—start with ¼ cup per 4 cups of salad.
4. What if I don’t have fresh cilantro for the salad?
Substitute with parsley, dill, or even mint for a slightly different flavor. If using dried herbs, reduce the quantity by half and add them at the end of mixing to preserve freshness. A pinch of smoked paprika or a dash of lemon zest can also add depth without cilantro.
