Black Eyed Pea Salad
This black eyed pea salad is fresh, a Blue Zone meal, and so good-for-you!
Servings 4 (or 6 as a small side)
Calories 409kcal
Ingredients
- 14 oz can chickpeas, drained and rinsed
- 19 oz can black eyed peas, drained and rinsed
- ½ english cucumber, chopped
- ½ cup crumbled feta cheese
- ½ cup diced green onions
- ½ red onion, diced
- ¼ cup minced fresh parsley
- ¼ cup minced fresh dill
- 2 tbsp minced fresh mint
- 1 ¼ cup quartered baby tomatoes (or 2 medium tomatoes diced)
For the dressing
- ½ cup extra-virgin olive oil
- ½ tbsp dried oregano
- 1 ½ tsp kosher salt
- ¼ tsp ground pepper
- juice of one lemon
- ½ tbsp red wine vinegar
- 2 small garlic cloves, pressed
Instructions
- 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.
Video
[adthrive-in-post-video-player video-id="QU2EzynT" upload-date="2024-01-26T00:00:00.000Z" name="Black Eyed Pea Salad" description="This black eyed pea salad is fresh, a Blue Zone meal, and so good-for-you!"]
Notes
- 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
Nutrition
Calories: 409kcal | Carbohydrates: 43.5g | Protein: 12.9g | Fat: 23.1g | Saturated Fat: 4.8g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 14.2g | Cholesterol: 11.1mg | Sodium: 408.3mg | Fiber: 8.4g | Sugar: 7.2g
