Vegan Marinated Black-Eyed Pea Salad Recipe

About this recipe

A refreshing and protein-packed vegan salad featuring marinated black-eyed peas, crisp vegetables, and a tangy dressing. Perfect for a light dinner or as a side dish.

Ingredients

• 100 g Celery Stalk
• 500 ml Bertolli Extra Virgin Olive Oil
• 400 g Urban Platter San Marzano Whole Peeled Tomatoes
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 1 pc Avocado Indian Premium Semi Ripe
• 150 g Spring Onion (Kandychi Path)
• 1 pc (500 ml) Baidyanath Apple Cider Vinegar With Mother - Red Himalayan Apples - Raw, Unfiltered & Unpasteurised
• 1 kg Akar Powder Salt
• 80 g Urban Platter Cayenne Pepper Powder

Instructions

1. 1. Drain and rinse 450 g of canned black-eyed peas under cold water, then let them drain well.
2. 2. Finely chop 1 stalk of celery and 1 small red onion, and add them to a large mixing bowl with the black-eyed peas.
3. 3. In a separate small bowl, whisk together 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tbsp vegan mayonnaise, 1/4 tsp salt, and a pinch of cayenne pepper until well combined.
4. 4. Pour the dressing over the black-eyed pea mixture and gently stir to coat all the ingredients evenly.
5. 5. Cover the bowl and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
6. 6. Just before serving, dice 1 medium tomato and fold it gently into the salad.
7. 7. Serve chilled as a main dish or side, optionally garnished with fresh lettuce leaves.