Greek Black-Eyed Pea Salad

plant-basedoil-freeveganblackeyedpeasheartyglutenfree

Greek-style black-eyed pea salad with herbs, olives, vinegar, and tofu feta.

Greek Black-Eyed Pea Salad
1 1/2 cups
black-eyed peas, dry
1
bay leaf
1/4 cup
reserved black-eyed pea broth
1
red bell pepper, diced
3
large garlic cloves, petite chopped or minced
1/2 tsp
ground cumin
3/4 cup
red onion, sliced into ~1-inch strips
10–20
cracks freshly ground black pepper
1/2 cup
chopped fresh dill
1/4 cup
chopped fresh parsley
2 tbsp
red wine vinegar
10
kalamata olives, quartered
Tofu feta, crumbled, for serving
  1. The day (or morning) ahead, prepare a batch of tofu feta
  2. Cook black-eyed peas with bay leaf until tender. Drain, reserving cooking liquid, and let cool slightly.
  3. Add cooked peas to a large mixing bowl.
  4. Dry saute red bell pepper until tender-crisp.
  5. Add garlic and cook 30–60 seconds, then add cumin and cook a few seconds more.
  6. Add pepper mixture to the peas.
  7. Add red onion, black pepper, dill, parsley, vinegar, olives, and reserved pea broth.
  8. Toss to combine.
  9. Serve topped with crumbled tofu feta.

•  Prep: 20 mins  •  Cook: 4 hrs  •  Total: 4 hrs 20 mins

Makes 4

Raw Black-Eyed Peas
Raw Black-Eyed Peas
Herbs and Red Onion
Herbs and Red Onion
Cooking Diced Red Bell Pepper
Cooking Diced Red Bell Pepper
Kalamata Olives
Kalamata Olives
Mixing the Salad
Mixing the Salad
Adding Some Pea Broth
Adding Some Pea Broth
Finished Salad Before Adding Feta
Finished Salad Before Adding Feta
Greek Black-Eyed Pea Salad
Greek Black-Eyed Pea Salad
Greek Black-Eyed Pea Salad
Greek Black-Eyed Pea Salad

Kitchen & Pantry Picks

🌿Bay leaf🌿Black pepper🥄Slow cooker or pot🥄Large mixing bowl🥄Skillet
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Notes from Craig

Based on a recipe by Martha Rose Shulman via NYT Cooking. Olives and tofu feta provide the primary salt for this dish. Red onion is soaked briefly in ice water to mellow its bite. Traditionally enjoyed around the New Year, but great year-round.

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