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Dinner, Lunch, Main Course
Black Eyed Peas Salad
15
minutes
minutes
30
minutes
minutes
45
minutes
minutes
Servings:
4
people
Author:
Alpa Jain
Black eyed pea salad is a vegan, gluten-free and nutritious salad. Black eyed peas are cooked in instant pot and mixed with veggies and topped with nuts, MCT oil and hemp seeds.
Equipment
Instant Pot 3 qt
Ingredients
▢
½
cup
Black eyed peas
▢
1 ½
cup
Water
Salad ingredients
▢
2
tablespoon
Sprouted Moong beans
▢
½
cup
Cucumber
(chopped)
▢
10-12
Cherry Tomatoes
(halved)
▢
1
Kiwi
(chopped)
▢
½
cup
Bell Pepper
(chooped)
▢
Spring mix
(handful)
▢
¼
cup
Onions
(chopped)
Salad toppings
▢
2
tablespoon
Almonds
(soaked, peeled, chopped)
▢
2
tablespoon
Hemp Seeds
▢
2
tablespoon
MCT oil
▢
2
tablespoon
Pumpkin seeds
▢
Salt
(to taste)
▢
Black Pepper
(to taste)
For garnishing
▢
Cilantro
(for garnishing)
▢
Lemon juice
(optional)
Instructions
Cooking dry black-eyed peas in the instant pot
Rinse the black eyed peas in water and then to the instant pot container
Add water and a pinch of salt.
Close the lid, put release valve in sealing position, pressure cook on high for 20 minutes.
Once done, let the pressure release naturally and then open the lid.
Strain any water and let the peas cool down.
Making the black eyed pea salad
In a salad bowl, mix all ingredients listed in "salad ingredients" section.
Then add the cooled down black eyed peas
Gently mix everything.
Add the ingredients listed in "salad toppings"
Add a few drops of lemon juice and garnish with some chopped cilantro
Nutrition
Calories:
221
kcal
(11%)
|
Carbohydrates:
15
g
(5%)
|
Protein:
8
g
(16%)
|
Fat:
15
g
(23%)
|
Saturated Fat:
7
g
(44%)
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Sodium:
14
mg
(1%)
|
Potassium:
387
mg
(11%)
|
Fiber:
4
g
(17%)
|
Sugar:
6
g
(7%)
|
Vitamin A:
867
IU
(17%)
|
Vitamin C:
57
mg
(69%)
|
Calcium:
54
mg
(5%)
|
Iron:
3
mg
(17%)