For today, i planned to make a fruit salad, but then didn’t have banana’s in hand, so postponed the thought and went ahead making this colorful black-eyed peas salad. This recipe is inspired from Cookie & Kate’s African Black-eyed peas salad or Saladu Nebbe. The original recipe uses chopped parsley, habanero pepper, sliced avocado’s and also cooked brown rice.
Since i didn’t have these ingredients in hand, i just went ahead and did the salad my way. Adding brown rice seems to be a nice variation and a filling meal.
Apart from the great taste and the minimal dressing, loved the splash of colors in it. Striking reds, cool greens and the protein-packed brown lentils, makes it more pleasing to your eyes too!!!
Inspired from Cookie + Kate
1/2 cup Black-eyed peas
1/4 cup kala chana/ black chickpeas
2 small Lebanese cucumbers
4 nos cherry tomatoes
1 red bell pepper/capsicum
1/2 tsp black pepper powder
salt to taste
juice of 1 lemon
- Soak Black-eyed peas and black chana together for 5-6 hours or overnight. Next day morning, drain the soaked water, add water just to immerse the lentils, add 1/2 tsp salt a little turmeric, pressure cook until soft, i cooked for 4 whistles. Drain and keep aside.
- Wash all the veggies, chop them into small cubes. Toss them together in a wide bowl. Add lemon juice, pepper and little salt, remember the lentils are cooked with salt.
- Check taste and adjust the seasoning accordingly. Let the salad sit for 15 minutes for the flavors to mingle and serve.