Protein-rich Southern-inspired salad with black-eyed peas, chickpeas, and crisp vegetables in tangy tahini dressing.
# What You Need:
→ Legumes
01 - 1 cup dried black-eyed peas or 1 can (15 oz) canned black-eyed peas, drained and rinsed
02 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables
03 - 1 cup cooked long-grain white 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 sea salt
18 - 1/4 teaspoon freshly ground black pepper
19 - 1/4 teaspoon smoked paprika
# Steps:
01 - If using dried black-eyed peas, rinse thoroughly and soak for at least 4 hours or overnight. Drain and cook in simmering water for 30 to 40 minutes until tender. Drain and allow to cool completely. If using canned peas, drain and rinse under cold water.
02 - In a large mixing bowl, combine the cooled black-eyed peas, chickpeas, cooked rice, diced bell pepper, diced celery, chopped red onion, halved cherry tomatoes, sliced green onions, and fresh parsley.
03 - In a small bowl, whisk together tahini, lemon juice, apple cider vinegar, olive oil, maple syrup, minced garlic, salt, black pepper, and smoked paprika. Add water one tablespoon at a time, whisking continuously until the dressing reaches a creamy, pourable consistency.
04 - Pour the tahini dressing over the salad mixture and toss gently to ensure even coating. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
05 - Serve immediately for optimal texture, or refrigerate for 1 hour to allow flavors to develop and meld. Gently mix again before serving to redistribute dressing.
