Protein-packed Southern classic with black-eyed peas, chickpeas, fresh vegetables, and creamy tahini dressing.
# Ingredients:
→ 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 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 kosher salt
18 - 1/4 teaspoon freshly ground black pepper
19 - 1/4 teaspoon smoked paprika, optional
# Instructions:
01 - If using dried black-eyed peas, rinse thoroughly and soak for at least 4 hours or overnight. Drain, then simmer in water for 30 to 40 minutes until tender. Drain and cool completely. If using canned peas, simply drain and rinse under cold water.
02 - In a large mixing bowl, combine cooled black-eyed peas, chickpeas, cooked rice, red bell pepper, celery, red onion, cherry tomatoes, 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. Gradually add water one tablespoon at a time, whisking constantly until the dressing reaches a creamy, pourable consistency.
04 - Pour the prepared dressing over the salad mixture and toss gently to evenly coat all ingredients. Taste and adjust seasoning with additional salt or pepper as needed.
05 - Serve immediately at room temperature, or refrigerate for 1 hour to allow flavors to meld and develop. Gently mix again before serving if chilled.
