Black Eyed Pea Salad Recipe
Flavorful Black Eyed Pea Salad with roasted red pepper dressing. High in plant protein, fiber, and calcium. Perfect for meal prep and healthy lunches.
Servings: 2 servings
Calories: 327kcal
Equipment
- 1 Blender or immersion blender
Ingredients
- ¼ cup raw cashews see recipe notes
For the greens:
- 4 cups collard greens or leafy greens, stems removed and chopped
- Salt to taste
- Splash lemon juice for massaging greens
For the dressing:
- 2 cloves garlic or 3 large cloves halved and lightly sautéed, if preferred
- ½ cup roasted red bell peppers ½ cup packed, from a jar
- 1 red chili seeds and membranes removed for less heat, or 1 teaspoon chili flakes (optional)
- 1 tablespoon lemon juice plus more to taste
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoons maple syrup or date syrup (or to taste)
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 3 tablespoons water plus more to taste
For the salad:
- 1 ½ cups cooked black-eyed peas or 1 (15-ounce) can, drained and rinsed
- 1 small cucumber small dice
- 1 medium red bell pepper small dice
Instructions
- Soak the cashews (optional): Place them in a saucepan and cover with water. Bring to a boil, then remove from heat and soak for at least 15 minutes. Alternatively, soak in water in the fridge overnight. Skip this step if using a high-speed blender.
- Massage the greens: Add a pinch of salt and a squeeze of lemon to the chopped greens. Massage until softened.
- Make the dressing: Blend cashews, garlic, roasted red peppers, red chili pepper (if using), lemon juice, vinegar, maple syrup, smoked paprika, oregano, and water. Blend until smooth, adding more water until the desired consistency. Add salt to taste.
- Combine: Add black-eyed peas, cucumber, and bell pepper to the greens.
- Toss: Pour the dressing over and mix well.
Notes
- Substitute cashews with silken tofu, almonds, sunflower seeds, or hemp hearts for a similar creamy texture.
- Blend with an immersion blender. An immersion blender works well—just blend a bit longer for a creamy texture. Alternatively, use a high-speed blender and skip soaking the cashews.
- Cook the garlic for a milder flavor. Lightly sauté for 30 seconds until just golden to mellow the sharpness.
- Add a grain for a more filling meal. Toss with cooked quinoa, brown rice, or farro to turn this into a heartier, balanced bowl.
Nutrition
Calories: 327kcal | Carbohydrates: 50g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 324mg | Potassium: 1030mg | Fiber: 15g | Sugar: 14g | Vitamin A: 6205IU | Vitamin C: 157mg | Calcium: 259mg | Iron: 6mg
