Protein-packed Southern-inspired salad with black-eyed peas, chickpeas, crisp vegetables, and zesty tahini dressing.
# What you need:
→ Legumes
01 - 1 cup dried black-eyed peas or 1 can (15 oz) black-eyed peas, drained and rinsed
02 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables
03 - 1 cup cooked long-grain rice, cooled
04 - 1 small red bell pepper, diced
05 - 1 small celery stalk, diced
06 - 1/2 small red onion, finely chopped
07 - 1 cup cherry tomatoes, halved
08 - 2 green onions, sliced
09 - 1/4 cup fresh parsley, chopped
→ Tahini Dressing
10 - 1/4 cup tahini
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon apple cider vinegar
13 - 1 tablespoon extra virgin olive oil
14 - 1 teaspoon maple syrup or agave nectar
15 - 1 clove garlic, minced
16 - 2 to 3 tablespoons water
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
19 - 1/4 teaspoon smoked paprika, optional
# Directions:
01 - If using dried black-eyed peas, rinse and soak for at least 4 hours or overnight. Drain and cook in simmering water for 30 to 40 minutes until tender, then drain and cool. If using canned peas, drain and rinse thoroughly.
02 - In a large mixing bowl, combine cooled black-eyed peas, chickpeas, rice, bell pepper, celery, red onion, cherry tomatoes, green onions, and parsley. Mix gently to distribute ingredients evenly.
03 - In a small bowl, whisk together tahini, lemon juice, apple cider vinegar, olive oil, maple syrup, minced garlic, salt, pepper, and smoked paprika. Add water one tablespoon at a time, whisking until the dressing achieves a creamy, pourable consistency.
04 - Pour the tahini dressing over the salad and toss gently to coat all ingredients evenly. Taste and adjust seasonings as needed with additional salt, pepper, or lemon juice.
05 - Serve immediately for a fresh texture, or refrigerate for 1 hour to allow flavors to develop. Gently mix again before serving if chilled.
