This black-eyed pea, tomato, and basil salad is a nutritious, refreshing, and 100% vegan option. It’s an ideal choice for those seeking a light yet satisfying vegan meal, full of flavor, color, and nutrients.
Black-eyed peas are an excellent source of plant-based protein, dietary fiber, and micronutrients, providing satiety and contributing to stable glucose and energy levels. Sun-dried tomatoes add depth and sweetness, while fresh cherry tomatoes and cucumber bring freshness and a crisp texture to the dish.
With approximately 375 calories per serving, this salad covers about 45% of our daily fiber needs and 20% of our protein, making it ideal for a complete and balanced meal.
At the same time, it is rich in valuable vitamins and trace elements, such as vitamin K, folic acid, magnesium, copper, and manganese, contributing to normal blood formation, proper nervous system function, and protection against oxidative stress.
Lycopene, a powerful antioxidant carotenoid found in tomatoes, gives the salad additional protective value against oxidative stress.
It’s perfect for lunch at home or at the office. Serve it plain, or with rusks or toasted whole-grain bread for a complete vegetarian meal.
Tip: For more crunch and healthy fats, add a few toasted walnuts or almonds.
A salad you’ll love every season — not just summer!
Vegan Salad with Black-Eyed Peas, Tomato, and Basil
Equipment
Ingredients
- 140 g. black-eyed peas raw
- 1 cup sun-dried tomatoes finely chopped (oil-free)
- 1 cup cherry tomatoes halved
- 1 small onion very thinly sliced
- 1 small cucumber diced
- 2 tbsp. capers rinsed
- 3 tbsp. olive oil
- 1 tsp. Dijon mustard
- 2 tbsp. balsamic vinegar or red wine vinegar
- 1 handful fresh basil leaves roughly chopped
- 1/4 tsp. salt to taste
- 1/4 tsp. pepper to taste
Instructions
- Soak the black-eyed peas in water for 8–12 hours, then boil them in fresh water for about 30–40 minutes until tender.140 g. black-eyed peas
- Drain and let cool.
- In a large bowl, add the cooked beans, sun-dried tomatoes, cherry tomatoes, onion, cucumber, and capers.1 cup sun-dried tomatoes, 1 cup cherry tomatoes, 1 small onion, 1 small cucumber, 2 tbsp. capers
- In a small bowl, whisk together the olive oil, mustard, vinegar, salt, and pepper until the dressing is smooth.3 tbsp. olive oil, 1 tsp. Dijon mustard, 2 tbsp. balsamic vinegar, 1/4 tsp. salt, 1/4 tsp. pepper
- Pour the dressing over the salad and toss gently.
- Sprinkle with fresh basil and serve.1 handful fresh basil leaves
