Black-Eyed Pea Salad With Herbs, Walnuts and Pomegranates

READY IN: 45mins
Recipe by Chocolatl

Adapted from The Foods of the Greek Islands. Posted for ZWT6. From the island of Chios. If not using the purslane, increase parsley and arugula to 3/4 cup each.

Top Review by UmmBinat

4 1/2 stars. This is good. I used unrefined extra-virgin olive oil which is healthy and tastier, freshly squeezed lemon juice, I did not add the optional purslane as I didn't have any on hand! I used baby arugula which I ripped up rather than chopped. Made for ZWT6 for the NA*ME regions, for my team, The Ya Ya Cookerhood!

Ingredients Nutrition


  1. Place peas in a medium saucepan.
  2. Add water to cover by 2 inches.
  3. Bring to a boil.
  4. Cook 5 minutes.
  5. Drain.
  6. Add fresh water just to cover.
  7. Bring to a boil.
  8. Reduce heat, cover and simmer 20-30 minutes, or until peas are tender.
  9. Drain and let cool to room temperature.
  10. Whisk oil, lemon juice, walnuts, garlic, salt and pepper together in a small bowl.
  11. Combine peas, purslane, parsley and arugula in a serving bowl.
  12. Pour dressing over them and toss well.
  13. Top with pomegranate seeds.

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