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A different Greek Salad with Black Eyed Peas

A different Greek Salad with Black Eyed Peas

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This Greek black eyed peas salad is not only frugal but also filling and healthy as it is packed with vitamins and protein, not to mention how delicious it is!

I made this different dish with Black Eyed Peas last summer but I made it again today with a few minor changes.  

Last year I added tuna instead of feta, as that time I did not have any marinated anchovies.

The Greek referendum finished last night with a loud “NO” against the bullying by the European Union.  

Austerity hasn’t worked. Five years is enough!

Europe’s self-styled technocrats were like medieval doctors who insisted on bleeding their patients — and instead of healing the wounds, they kept putting salt on them.

We are now only hoping for the best of our country!

Some people have rushed to the supermarkets to make provisions for hard days ahead but personally I have not.  

We don’t eat meat that often so I always have a packet of dried legumes in my pantry, mostly because I live in a small village and have supplies until the next week when we go back to the supermarket.

Black eyed peas Greek Salad5 

 

louvi black-eyed peas greek salad image

A different Greek Salad with Black Eyed Peas

Yield: 4
Prep Time: 15 minutes
Cook Time: 56 minutes
Total Time: 1 hour 11 minutes

This black eyed peas salad is not only frugal but also filling and healthy as it is packed with vitamins and protein, not to mention how delicious it is!

Ingredients

  • 250 grams black eyed peas, cooked

Greek Salad ingredients:

  • 1 tomato
  • 1 small cucumber
  • 1 small onion
  • Various chopped bell peppers (about ½ cup, various colors)
  • 4 – 6 olives
  • 1 tbsp capers
  • ½ cup purslane leaves
  • 50 grams feta cheese
  • 6 tbsp extra virgin olive oil
  • Salt, pepper and oregano, at will
  • ¼ cup lemon juice
  • ¼ cup parsley, finely chopped

Instructions

  1. Boil black eyed peas according to package instructions. After boiling them for 15 minutes, drain them and add fresh water. Put them back on the heat, bring to a boil and add salt. Cook until soft but holding their shape. Drain them and rinse them with tap water so as to cool. Let them drain for a few minutes.
  2. Add the Greek salad ingredients, the purslane, capers, parsley, salt, pepper, olive oil, and lemon juice and mix.
  3. Refrigerate for 10 minutes.
  4. Crumble the feta on top and serve.

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.

 

Other related Recipes:

Aromatic Blackeyed Peas with Wild Greens and Quinoa

Louvi – and (Black eyed Peas) with Chard and Black Eyed Peas Salad with Avocado

Mavrommatika (Black Eyed Peas) in Tomato Sauce

Keftedes me Mavrommatika (black eyed peas patties)

Kopiaste

Kopiaste and Kali Orexi,

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Charles

Thursday 3rd of September 2015

Thanks for sharing your nice recipe.

Taruhan

Wednesday 8th of July 2015

Look like delicous, Simple and easy to maked ! nice Joy

Angie

Tuesday 7th of July 2015

Simple yet full of flavour and goodness!

Ivy

Tuesday 7th of July 2015

Thank you Angie. Greek food is simple but gets a lot of flavour from the quality of the ingredients used.

Rosa

Monday 6th of July 2015

It looks delicious! a tasty summer dish.

Cheers,

Rosa

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