This Black-eyed Pea Salad is a taste of Greece in one bowl! Black-eyed peas with fresh veggies, feta, olives, pickled beets and marinated anchovies, a dish which is colourful, healthy and delicious!
There are days when a simple ingredient turns into a feast.
Today, I had a pot of boiled black-eyed peas ready for lunch, and what started as a quick salad became a colourful meze-style dish packed with flavour.
Black-eyed peas have been a staple in Greek kitchens for centuries.
Humble, filling, and healthy, they form the perfect canvas for fresh vegetables, olives, cheese, and even seafood.
This time, I took inspiration from what I had on hand, marinated anchovies, pickled beets, fresh vegetables and a handful of herbs from the garden.
Then I remembered a little surprise: some hot chill peppers that were gifted to me me by a friend.
I added just one chili pepper for a gentle kick, but feel free to use more if you prefer extra heat
That touch of heat transformed the dish, giving it a lively kick that balanced beautifully with the sweetness of the beets and the delicate tang of the marinated anchovies.
This Black-Eyed Pea Salad is not only delicious but also highly nutritious
This salad is full of plant-based protein from the beans, probiotics from the pickled beets, and omega-3s from the anchovies.
And of course, everything is tied together with extra virgin olive oil and fresh lemon juice, two essential ingredients of Greek cuisine.
It’s a dish that celebrates the land and the sea, and it can easily stand alone as a light meal or become part of a larger table with friends.
Black-Eyed Pea Salad with Feta, Pickled Beets and Marinated Anchovies
A taste of Greece in one bowl: Black-eyed peas with fresh veggies, feta, olives, pickled beets and marinated anchovies, colourful, healthy and delicious!
Ingredients
- 300 grams boiled black-eyed peas (drained and cooled)
- 1 medium tomato (diced)
- 4 cherry tomatoes, cut into smaller pieces
- 1 cucumber, diced
- 1 small red onion
- 1 fresh chili pepper, finely sliced
- A handful of fresh parsley and dill, chopped
- 6 Kalamata olives, pitted
- 100 grams feta, crumbled
- 2 pickled beets, diced
- 6 marinated anchovy fillets
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1 tbsp beet brine (optional, for colour and tang)
- Sea salt & freshly ground pepper, to taste
Instructions
- In a large bowl, place the black-eyed peas, tomatoes, cucumber, onion, chili pepper, beets and herbs.
- Add the olives and gently mix.
- In a small bowl, whisk together the olive oil, lemon juice, and the juice from the beets (if using).
- Pour the dressing over the salad and mix to combine the flavours.
- Serve the salad garnished with feta cheese and marinated anchovies.
- Sprinkle with freshly ground pepper and enjoy with fresh bread as a main dish or as a meze with wine or ouzo.
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 747Total Fat 36gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 23gCholesterol 55mgSodium 1477mgCarbohydrates 86gFiber 16gSugar 40gProtein 27g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Kopiaste and Kali Orexi,
