Olive Salad with Black-Eyed Peas
Olive Salad with Black-Eyed Peas is packed with fresh pomegranate seeds, herbs, briny olives, and protein-rich black-eyed peas, this dish is both satisfying and nourishing.
Ingredients
- 1 can black-eyed peas
- 200 g green olives, pitted chopped in small pieces
- 1 whole pomegranate seeds
- 1 spring onion
- 1 handful fresh parsley
- 2 tbsp olive oil
- 2 tbsp pomegranate syrup
- ½ of one lemon juice
- 1 tbsp sumac
- ½ tsp chili flakes
- salt to taste
Instructions
- Start by rinsing and draining your black-eyed peas. Slice the green olives, finely chop all spring onion and parsley. De-seed the pomegranate.
- In a large mixing bowl, toss together the black-eyed peas, olives, pomegranate seeds and herbs. This mix of colorful, fresh ingredients is already looking fantastic!
- Drizzle with olive oil, pomegranate syrup, squeeze the lemon juice, add sumac, chili flakes and salt to taste. Mix everything well. Taste it and adjust the spices if needed.
- Let the salad sit in the fridge for at least 5-10 minutes to allow the flavors to meld.
- Enjoy! Serve the salad chilled as a light meal, or as a side dish to complement your favorite main course.