Black-Eyed Peas in Olive Oil

A cold meze of cooked black-eyed peas tossed with red onion, tomato, parsley and dill in a lemony olive oil dressing. A fiber and protein source, fully plant-based.

Ingredients

• 600 g cooked black-eyed peas (from about 250 g dried)
• 100 g red onion, thinly sliced
• 150 g tomato, finely diced
• 30 g parsley, chopped
• 15 g dill, chopped
• 50 g (4 tbsp) olive oil
• 30 g (2 tbsp) lemon juice
• 5 g garlic (1 clove)
• 6 g (1 tsp) salt

Instructions

1. 1

   Drain the cooked black-eyed peas well and put them in a large bowl (if starting from dried, soak overnight and boil for 30-35 minutes; not included in total time).

2. 2

   Thinly slice the red onion, rub it with half the salt and let it sit for 2-3 minutes.

3. 3

   Finely dice the tomato and chop the parsley and dill.

4. 4

   Crush the garlic and whisk it with the olive oil, lemon juice and remaining salt in a small bowl.

5. 5

   Gently toss the peas, onion, tomato and herbs with the dressing. Let rest for 10 minutes and serve cold.

Nutrition

Per serving