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!
