4 (or 6 as a small side)
This black eyed pea salad is fresh, a Blue Zone meal, and so good-for-you!
This black eyed pea salad is filling, healthy, and fresh. It is such a good salad to prepare for lunch, meal prep for the week, or serve at a potluck or as a side dish. This salad is also Blue Zone friendly. For those that don’t know what the Blue Zone is, certain countries around the world have been identified as “Blue Zones” These places are home to some of the healthiest and longest-living people in the world, and studies show it’s linked to their diet. The diet consists of a very veggie and fruit-forward diet, full of legumes, and lean protein.
❤️ Why You’ll Love Black Eyed Pea Salad
- Healthy: This salad is made with wholesome, unprocessed ingredients that are so good for you
- Fresh: The fresh veg, combined with the fresh herbs is the perfect combination
- Meal Prep: Meal prep this black eyed pea salad is a great dish to meal prep for an easy, healthy lunch
Black Eyed Pea – Black eyed peas are beans that are super rich in healthy nutrients like vitamin A, folate, manganese, and fiber. These things can help keep your body healthy, lower your blood pressure, support your digestion and so much more.
Chickpeas – Another Blue Zone-friendly legume, chickpeas are so versatile and good for you. They’re high in fiber, protein, and healthy fats.
👩🍳 How to Make Black Eyed Pea Salad
- Make the dressing by whisking together all of the ingredients and set aside. If you have leftover dressing, you can keep it in a mason jar in the fridge. With the olive oil, it may congeal, but all you’ll need to do is leave it on your counter for 15 minutes and shake it up before using.
- Add all of the salad ingredients to a bowl, drizzle the dressing over, toss, and serve.
🪄 Tips and Tricks
- Prep this in advance and keep the dressing on the side for a quick meal or snack all week long
- Switch up the veggies and herbs for whatever you love, or have on hand
- Make this salad with any of your favorite store-bought or homemade dressings
- Add chicken, tofu, or even tuna to make this black eyed pea salad even more protein-packed
🗒 Best served with
👝 How to Store Leftovers
Keep the dressing and salad separate and store in an airtight container for up to 3 days. You can also store with the dressing on it, but it’ll get a bit soggy with the cucumbers and tomatoes so it would be best to consume it within 24 hours.
🤔 Common Questions
Sub black eyed peas for any other kind of beans like black beans, kidney beans, or whatever you have in your pantry.
I recommend you use fresh for the best flavor and consistency. Dry herbs will work but you’ll get a different taste. Usually, the ratio for fresh to dry herbs is 1 tablespoon of fresh to 1 teaspoon of dried.
Black Eyed Pea Salad
- 14 oz can chickpeas, drained and rinsed
- 19 oz can black eyed peas, drained and rinsed
- 1/2 english cucumber, chopped
- 1/2 cup crumbled feta cheese
- 1/2 cup diced green onions
- 1/2 red onion, diced
- 1/4 cup minced fresh parsley
- 1/4 cup minced fresh dill
- 2 tbsp minced fresh mint
- 1 1/4 cup quartered baby tomatoes (or 2 medium tomatoes diced)
- Make the dressing by whisking together all of the ingredients and set aside.
- Add all of the salad ingredients to a bowl, drizzle the dressing over, toss and serve.
- If you can’t find black eyed peas, cannellini or navy beans would be a delicious substitutes.
- This recipe would be delicious as a meal prep salad!
- Serve this recipe as a side dish to our Greek Chicken Souvlaki