Lemony Black Eyed Pea and Cilantro Salad
Brighten up your table with this refreshing Lemony Black Eyed Pea and Cilantro Salad—a vibrant, Mediterranean-inspired dish that bursts with flavor and wholesome ingredients. Tender black-eyed peas are the heart of this recipe, complemented by juicy cherry tomatoes, crisp cucumber, and zesty red onion, all tossed in a zippy lemon dressing infused with garlic and cumin. Fresh cilantro adds a herby touch, while optional crumbled feta cheese provides a delightful creaminess. Perfect as a light lunch, a colorful side dish, or a crowd-pleasing potluck option, this salad comes together in just 15 minutes and can be served immediately or prepped ahead for even deeper flavor. Healthy, gluten-free, and packed with plant-based protein, it's the ultimate go-to for a quick, nutritious meal.
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Recipe Information
Ingredients
- 2 cups cooked black-eyed peas
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.25 cup red onion
- 0.5 cup fresh cilantro
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic
- 0.5 teaspoons ground cumin
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper
- 0.25 cup optional: crumbled feta cheese
Instructions
If using dried black-eyed peas, cook them in advance according to package instructions, or use canned black-eyed peas and rinse them thoroughly in a colander.
Halve the cherry tomatoes and add them to a large mixing bowl.
Peel and dice the cucumber into bite-sized pieces, then add it to the bowl.
Finely dice the red onion and add it to the bowl. If you prefer a milder onion flavor, soak the diced onion in cold water for 5 minutes before adding.
Roughly chop the fresh cilantro and add it to the salad bowl. Adjust quantity to taste if desired.
In a small bowl, whisk together lemon juice, olive oil, minced garlic, ground cumin, sea salt, and black pepper to make the dressing.
Pour the dressing over the salad and gently toss all the ingredients together until well combined.
If desired, sprinkle crumbled feta cheese on top for added creaminess and tang.
Taste the salad and adjust seasoning with more lemon juice, salt, or pepper if needed.
Serve immediately or refrigerate for 15-20 minutes to let the flavors meld. This salad can also be stored in the fridge for up to 2 days.
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1835 mg | 80% | |
| Total Carbohydrate | 95.0 g | 35% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 22.2 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 494 mg | 38% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1712 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
