Black-Eyed Pea Salad With Herbs, Walnuts & Pomegranates

10m
Prep Time
35m
Cook Time
45m
Ready In


"Adapted from The Foods of the Greek Islands. From the island of Chios. If not using the purslane, increase parsley and arugula to 3/4 cup each."

Original is 5 servings

Nutritional

  • Serving Size: 1 (175.6 g)
  • Calories 818.3
  • Total Fat - 79.1 g
  • Saturated Fat - 5.9 g
  • Cholesterol - 0 mg
  • Sodium - 21.7 mg
  • Total Carbohydrate - 14.7 g
  • Dietary Fiber - 8.1 g
  • Sugars - 3.6 g
  • Protein - 26.3 g
  • Calcium - 102.6 mg
  • Iron - 4 mg
  • Vitamin C - 9.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Place peas in a medium saucepan.

Step 2

Add water to cover by 2 inches.

Step 3

Bring to a boil.

Step 4

Cook 5 minutes.

Step 5

Drain.

Step 6

Add fresh water just to cover.

Step 7

Bring to a boil.

Step 8

Reduce heat, cover and simmer 20-30 minutes, or until peas are tender.

Step 9

Drain and let cool to room temperature.

Step 10

Whisk oil, lemon juice, walnuts, garlic, salt and pepper together in a small bowl.

Step 11

Combine peas, purslane, parsley and arugula in a serving bowl.

Step 12

Pour dressing over them and toss well.

Step 13

Top with pomegranate seeds.

Tips


No special items needed.

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