Name: Olive Salad With Black-Eyed Peas
Prep time: 10 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 can black-eyed peas, rinsed and drained; 200 g green olives, pitted and chopped; Seeds from 1 whole pomegranate; 1 spring onion, finely chopped; 1 handful fresh parsley, finely chopped; 2 tbsp olive oil; 2 tbsp pomegranate syrup; Juice of ½ lemon; 1 tbsp sumac; ½ tsp chili flakes; Salt, to taste

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I love how fresh, colorful, and satisfying this olive salad with black-eyed peas is. I make it when I want something quick but still nourishing, with bold Mediterranean flavors and plenty of texture. The combination of briny olives, juicy pomegranate seeds, fresh herbs, and protein-rich black-eyed peas always feels light yet filling, making it perfect for everyday meals or sharing with friends. Olive Salad With Black-Eyed Peas

Why You’ll Love This Recipe

I like this recipe because it is incredibly easy to prepare and doesn’t require any cooking at all. I also enjoy how nutritious it is, with plant-based protein from the black-eyed peas, healthy fats from the olive oil, and antioxidants from the pomegranate seeds. The flavors are vibrant and well-balanced, and I can easily adjust the seasoning or ingredients depending on what I have on hand.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 can black-eyed peas, rinsed and drained
200 g green olives, pitted and chopped into small pieces
Seeds from 1 whole pomegranate
1 spring onion, finely chopped
1 handful fresh parsley, finely chopped
2 tbsp olive oil
2 tbsp pomegranate syrup
Juice of ½ lemon
1 tbsp sumac
½ tsp chili flakes
Salt to taste

Directions

I start by rinsing and draining the black-eyed peas well. I slice the green olives and finely chop the spring onion and parsley, then carefully remove the seeds from the pomegranate.

I add the black-eyed peas, olives, pomegranate seeds, and fresh herbs to a large mixing bowl and gently toss everything together until evenly combined.

I drizzle in the olive oil and pomegranate syrup, squeeze in the lemon juice, and sprinkle over the sumac, chili flakes, and salt. I mix well, then taste and adjust the seasoning if needed.

I like to let the salad rest in the fridge for about 5 to 10 minutes so the flavors can come together before serving.

Servings And Timing

I usually make this salad in about 15 minutes from start to finish, with roughly 10 minutes of prep time and 5 minutes of resting time. This recipe makes about 4 servings and works well as a salad, side dish, or light appetizer.

Variations

I sometimes add cherry tomatoes or chopped cucumbers for extra freshness and crunch. When I want a stronger tang, I replace part of the lemon juice with red wine vinegar. For a heartier version, I mix in cooked quinoa or serve it alongside grilled tofu or other plant-based proteins.

Storage/Reheating

I store this salad in an airtight container in the refrigerator for up to 2 days. I don’t reheat it, as I prefer serving it chilled or at room temperature. I give it a quick stir before serving to redistribute the dressing.

FAQs

Can I use dried black-eyed peas instead of canned?

I can use dried black-eyed peas as long as I cook them fully and let them cool before adding them to the salad.

Is this salad good for meal prep?

I find it great for meal prep because the flavors deepen as it sits, making it even tastier the next day.

What can I use instead of pomegranate syrup?

I sometimes use balsamic glaze or a little extra lemon juice with a touch of sweetness if pomegranate syrup isn’t available.

Is this salad spicy?

I find it mildly spicy from the chili flakes, but I can easily reduce or skip them if I want a milder flavor.

Can I serve this as a main dish?

I often enjoy it as a light main dish, especially when paired with bread or an extra source of plant-based protein.

Conclusion

I keep coming back to this olive salad with black-eyed peas because it’s fresh, fast, and full of flavor. It fits perfectly into my routine when I want something healthy without spending much time in the kitchen, and it always delivers a satisfying and vibrant result.