Greek Black-Eyed Pea Salad — Chez Dugas (Print)

Notes

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.

Ingredients

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

Instructions

The day (or morning) ahead, prepare a batch of tofu feta
Cook black-eyed peas with bay leaf until tender. Drain, reserving cooking liquid, and let cool slightly.
Add cooked peas to a large mixing bowl.
Dry saute red bell pepper until tender-crisp.
Add garlic and cook 30–60 seconds, then add cumin and cook a few seconds more.
Add pepper mixture to the peas.
Add red onion, black pepper, dill, parsley, vinegar, olives, and reserved pea broth.
Toss to combine.
Serve topped with crumbled tofu feta.

Makes 4