Black-eyed peas salad is a quick, nutrition-dense salad perfect for a light evening snack – peas can be made in the Instant Pot or stovetop.

 

Black-eyed peas salad image

Can we take a moment and be grateful for the variety of pulses we have available? And I am sure in our pantries all of us have only a subset of the entire available range. The virtue of pulses doesn’t just lie in variety; it is the nutrition they bring to the table: Protein, Iron, Folate, to name a few. I had written a detailed post on 5 lentils a while ago – including them is an easy way to meal-plan.

Peas and Beans are other members of the pulses family and are full of nutrients, and eating a diverse range of them is good for our gut. Black-eyed peas (lobhiya in Hindi) are also rich in these nutrients, and we can add to them by packing more in this salad! This Black-eyed peas salad has seeds, veggies too – all goodness packed into a bowl. 

Other salads on the blog that you may like: Avocado-Cucumber salad with mint dressing and Barley -Brussels Sprouts Salad. 

How to make Black-eyed Peas Salad?

Step-by-Step Instructions

Serves:

4

 

Ready In:

20-30 minutes

 

Diet: 

Vegan, Gluten-Free

Ingredients

Black-eyed peas salad ingredients image
  • 3/4 cup black-eyed peas

  • 2 cups water for soaking and 2 cups for cooking
  • 1/2 cucumber

  • 1 small tomato

  • 1/4 medium onion

  • 1 green chili (I use Serrano) – per taste

  • 1 -2 teaspoon sunflower seeds

  • 1 teaspoon roasted and ground flax seeds (optional)

    Cooking Black-eyed peas:

  • 1 teaspoon turmeric

  • 1 teaspoon salt (per taste)

  • 1 teaspoon ghee or plant-based oil

  • 1 pinch asafetida

Step 1: Preparing Black-eyed Peas
    1. Soak black-eyed peas for three-four hours. Drain the water used for soaking. Soaking is preferable but optional.
    2. Instant Pot: Set the pot to Sauté mode. When hot, add a teaspoon of ghee, hing/asafetida, stir for a few seconds and then add soaked black-eyed peas, turmeric, salt and water for cooking. 
    3. Set the pressure to ‘high-pressure’ for 11 minutes and let the pressure release naturally. If you skipped soaking them, set the pot to ‘Bean Mode: Low’ which should display 25 minutes. Let the pressure release naturally. StovetopTwo whistles in a pressure cooker on a stovetop for soaked peas should cook it fine. 
    4. Drain the water – you may use this water for cooking rice or dough for Chapattis. It need not be discarded.
Step 2: Prepare the Salad:

In a bowl, add finely chopped cucumber, tomatoes, onions, chili and black-eyed peas, sunflower seeds, and roasted and ground flax seeds. Give a gentle stir.

Add lemon juice, mix gently and serve. You may add more salt per taste, but it isn’t needed since the peas are already salted. 

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Black-eyed peas salad

Black-eyed peas salad is a quick, nutrition-dense salad perfect for a light evening snack - peas can be made in the Instant Pot or stovetop.
Course Salad
Cuisine American, Indian
Keyword black-eyed peas, healthy salads, peas salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 87kcal

Equipment

  • Pressure Cooker or Instant Pot

Ingredients

  • 3/4 cup black-eyed peas raw
  • 2 cup water for soaking
  • 2 cup water for cooking
  • 1/2 cucumber
  • 1 tomato small
  • 1 onion medium
  • 1 green chili I use serrano pepper
  • 1 teaspoon sunflower seeds
  • 1 teaspoon flax seeds roasted and ground (optional)

Cooking Black-eyed peas:

  • 1 teaspoon turmeric
  • 1 teaspoon salt per taste
  • 1 teaspoon ghee or plant-based oil
  • 1/4 teaspoon asafetida

Instructions

Preparing Black-eyed Peas

  • Soak black-eyed peas for three-four hours. Drain the water used for soaking. Soaking is preferable but optional.
  • Instant Pot: Set the pot to Sauté mode. When hot, add a teaspoon of ghee, hing/asafetida, stir for a few seconds and then add soaked black-eyed peas, turmeric, salt and water for cooking. 
  • Set the pressure to 'high-pressure' for 11 minutes and let the pressure release naturally. If you skipped soaking them, set the pot to 'Bean Mode: Low' which should display 25 minutes. Let the pressure release naturally. Stovetop: Two whistles in a pressure cooker on a stovetop for soaked peas should cook it fine. 
  • Drain the water - you may use this water for cooking rice or dough for Chapattis. It need not be discarded.

Preparing the salad

  • In a bowl, add finely chopped cucumber, tomatoes, onions, chili and black-eyed peas, sunflower seeds, and roasted and ground flax seeds. Give a gentle stir.
  • Add lemon juice, mix gently and serve. You may add more salt per taste, but it isn't needed since the peas are already salted. 

Nutrition

Calories: 87kcal | Carbohydrates: 12g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 588mg | Potassium: 279mg | Fiber: 4g | Sugar: 4g | Vitamin A: 283IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 1mg
Disclaimer: I use WP Recipe maker for Nutrition Value calculation and are the best estimates using the plugin. Please use your nutritional value calculator if you have one.

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