Mediterranean Black Eyed Pea Salad
Simple and hearty black eyed pea salad with chopped vegetables, fresh herbs, pomegranate arils, and a bright Mediterranean dressing. Keep it vegan or add a sprinkle of creamy feta to finish! The perfect lunch or side next to your favorite protein.
Servings: 6 people (up to)
Ingredients
- 15 ounce can black eyed peas, drained and rinsed
- 6 ounces grape tomatoes, chopped
- 1 English cucumber, trimmed and chopped
- ½ cup pomegranate arils, (arils of ½ pomegranate)
- 2 green onions, chopped
- 20 mint leaves, chopped
- Feta cheese, optional
Dressing
- 2 tbsp pomegranate molasses
- Juice of ½ lemon
- 4 tbsp extra virgin olive oil
- 1 garlic clove minced
- Kosher salt & black pepper
Instructions
- In a large mixing bowl, combine the black eyed peas, chopped tomatoes, cucumbers, pomegranate arils, onions, and fresh mint.
- Make the dressing. In a small bowl, whisk together the pomegranate molasses (or balsamic reduction), lemon juice, olive oil, garlic and a good dash of salt and pepper.
- Pour the dressing over the black eyed pea salad. Mix well to combine. Finish with a sprinkle of feta cheese, if you like.
Video
Notes
- Leftovers: store leftover black eyed pea salad in the fridge in a tight-lid container. If stored properly, it will keep well for 3 days or so.
- Visit Our Shop to browse quality Mediterranean ingredients.
Nutrition
Calories: 190.3kcal | Carbohydrates: 25.6g | Protein: 6.5g | Fat: 7.7g | Saturated Fat: 1.1g | Sodium: 9.4mg | Potassium: 400mg | Fiber: 6.1g | Vitamin A: 480.8IU | Vitamin C: 8.9mg | Calcium: 38.8mg | Iron: 2.3mg
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