Piyaz Turkish Black Eyed Pea Salad
Bright, fresh, and packed with irresistible Mediterranean flavors, Piyaz Turkish Black Eyed Pea Salad is a vibrant, protein-rich dish that’s perfect as a side or a light main course. This traditional Turkish salad combines tender black-eyed peas, sweet and tangy pomegranate molasses, zesty lemon juice, and aromatic sumac for a unique and bold flavor profile. Enhanced with juicy tomatoes, crisp red onions, and fresh parsley, it’s dressed in a luscious olive oil vinaigrette and finished with slices of hard-boiled eggs for added richness and visual appeal. Quick to prepare with simple ingredients, this wholesome and versatile salad pairs beautifully with grilled meats or can stand alone as a healthy vegetarian option. It’s a must-try for anyone looking to explore Turkish cuisine or elevate their salad game with a delicious twist!
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Recipe Information
Ingredients
- 250 grams (dried) Black-eyed peas
- 1 liter Water
- 1 medium-sized (thinly sliced) Red onion
- 2 medium-sized (diced) Tomato
- 1 bunch (finely chopped) Parsley
- 60 milliliters (4 tablespoons) Extra virgin olive oil
- 45 milliliters (3 tablespoons) Lemon juice
- 15 milliliters (1 tablespoon) Pomegranate molasses
- 1 teaspoon Sumac
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 0.5 teaspoon Chili flakes (optional)
- 2 large (sliced, for garnish) Hard-boiled eggs
Instructions
If using dried black-eyed peas, rinse them thoroughly and soak them in water for at least 4 hours or overnight. Drain and rinse again.
Place the soaked black-eyed peas in a pot, cover with 1 liter of fresh water, and bring to a boil. Reduce heat to low and simmer for 20-30 minutes, or until the peas are tender but not mushy. Drain and let cool completely.
While the black-eyed peas are cooling, prepare the vegetables. Thinly slice the red onion, dice the tomatoes, and finely chop the parsley.
In a mixing bowl, whisk together olive oil, lemon juice, pomegranate molasses, sumac, salt, black pepper, and chili flakes (if using) to create the dressing.
Add the cooled black-eyed peas, red onion, tomatoes, and parsley to a large salad bowl. Pour the dressing over the salad and gently toss to combine, ensuring the dressing coats all the ingredients evenly.
Taste and adjust seasoning with additional salt, pepper, or lemon juice, if desired.
Transfer the piyaz to a serving dish, garnish with slices of hard-boiled eggs, and sprinkle extra parsley or sumac on top if desired.
Serve immediately as a side dish or store in the refrigerator for up to 2 days. Bring to room temperature before serving.
Nutrition Facts
Calories |
7247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 786.2 g | 1008% | |
| Saturated Fat | 116.5 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 564 mg | 25% | |
| Total Carbohydrate | 81.9 g | 30% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 43.7 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 187 mg | 14% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1068 mg | 23% | |
*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.
