Ingredients
- 250g black-eyed peas
- 250g chickpeas
- 1 dry onion, finely chopped
- 2-3 fresh green onions, chopped
- 1 red bell pepper, chopped
- 2 tomatoes, diced
- 1 medium pickled carrot, sliced
- Olive oil
- Salt
Instructions
- Prepare the Beans:
- Place the black-eyed peas and chickpeas in a pot, cover with water, and soak overnight.
- Drain and rinse the legumes, then return them to the pot.
- Cover with fresh water and boil over medium heat for 1 to 1.5 hours until tender. Add hot water during cooking if needed.
- Season the Warm Legumes:
- Once cooked, drain the legumes and transfer them to a serving platter.
- While still warm, drizzle with olive oil to allow them to absorb the flavor.
- Combine the Salad:
- Let the legumes cool slightly.
- Add the dry onion, fresh onions, bell pepper, and pickled carrot, mixing well.
- Add the diced tomatoes, season with salt, and drizzle with additional olive oil. Mix gently to combine all the flavors.
Pickled Carrot Recipe
- In a small saucepan, bring water and a pinch of salt to a boil.
- Add the carrot slices and boil briefly until tender.
- Remove from heat and add a splash of vinegar. Let the mixture sit for an hour.
- Drain and use as needed. Store any leftovers in a bowl with a drizzle of olive oil for later use.
- Tip: Use this quick-pickling method for cucumbers, zucchini, or bell peppers for extra flavor!
A Simple, Healthy Delight
This salad of black-eyed peas and chickpeas, combined with fresh vegetables and a tangy touch of pickled carrot, is a celebration of wholesome flavors. Perfect as a light lunch or a colorful side dish, it’s both nutritious and satisfying. Enjoy your homemade creation!
Learn More About the Power of Legumes!
Curious about the history, benefits, and global significance of legumes? Click here to read our detailed description on DeliciousPath and discover why these humble ingredients are a cornerstone of healthy and flavorful cooking. Don’t miss out!
