This salad is full of protein and great veggies! So nutritious and super-satisfying! If you are in a hurry, use canned black-eyed peas rinsed thoroughly.

Serves: 4 Preparation time: 20′ Cooks in: 45′ Ready in: 1h + 5′


For the beans
350gr black-eyed peas
1 carrot chopped
2 celery sticks chopped
1 onion chopped

For the salad
2 tbsp margarine
1 cup parsley, finely chopped
2-3 spring onions, sliced
2 carrots, sliced
2 tbsp vegetable oil
½ orange, juiced
salt, freshly ground pepper

For the dressing
½ extra-virgin olive oil
1 tbsp apple cider vinegar
1 tsp fresh ginger, grated
1 lemon, juiced + zested
1 tbsp mustard


Step 1
Put water and the rest of the ingredients for the beans in a pan, add salt and boil until beans are tender. Drain and let cool.

Step 2
Heat margarine in a frying pan and cook carrots. Add orange juice and sugar and cook on a low heat until carrots are caramelized and done. Season with a little salt and set aside.

Step 3
For the dressing: Whizz all ingredients until well combined. Keep in the fridge until needed.

Step 4
In a serving bowl mix black-eyed peas with the rest of the ingredients, season well with salt and pepper, toss gently, drizzle with the dressing and serve immediately.

Photo George Drakopoulos – Food Styling Tina Webb

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