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
Instructions
- Rinse and drain the black-eyed peas thoroughly.
- Chop the green olives, spring onion, and parsley. Remove seeds from the pomegranate.
- In a large bowl, combine black-eyed peas, olives, pomegranate seeds, spring onion, and parsley. Toss gently.
- Drizzle in olive oil and pomegranate syrup. Add lemon juice, sumac, chili flakes, and salt. Mix well.
- Taste and adjust seasoning if needed. Chill for 5–10 minutes before serving to let flavors meld.
Notes
- For extra freshness, add chopped cucumber or cherry tomatoes.
- Replace pomegranate syrup with balsamic glaze or lemon juice with a bit of honey if unavailable.
- Mix in quinoa or serve with grilled tofu to make it a main dish.
- Best served chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
