Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Dukka Dressing

Vibrant is the first word that comes to my mind after making and tasting this dish that I slightly adapted from my dear friend Susan of The Well Seasoned Cook. Black-eyed peas are so easy to work with and don't take long to cook after a night of soaking. This was another hit with my dinner guests. To fill it out, serve with some brown rice and a nice glass of red wine. My only complaint is cracking the walnuts. What a mess all over the floor, but worth it and they are so good for you.

black-eyed peas sepia Turkish

Apparently considered a sign of intellect because these little delights resemble the brain when cracked open, walnuts are an important source of omega-3 fatty acids, one of the highest sources of anti-oxidants found in any nut, and an especially good source of vitamin E as well as other vitamins and minerals.

Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Dukka DressingTurkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Dukka Dressing
Recipe by
Adapted from The Well-Seasoned Cook
Cuisine: Turkish
Published on April 15, 2012

A simple and nutritious but earthy, fragrant and wonderfully flavorful Turkish-style black-eyed pea salad — can be served at any time of year

Print this recipePrint this recipe

  • 2 cups dried black-eyed peas
  • 1/2 cup shelled walnuts
  • 1 bunch scallions, white and green parts, finely chopped
  • 1/2 cup pomegranate seeds
  • 1 cup fresh parsley, chopped
  • 1 medium tomato, seeded and finely chopped
  • 1/2 cup olive oil
  • juice from 3 large lemons
  • 4 to 5 teaspoons dukka
  • 1 teaspoon rock salt or sea salt
  • freshly crack black pepper to taste
  • Rinse the black-eyed peas and soak overnight in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, and transfer to a medium saucepan. Cover with several inches of fresh water, bring to a boil, reduce the heat to low, cover, and simmer until the beans for 40 minutes or until the peas are soft. Drain and transfer to a large bowl.

  • Meanwhile, toss the walnuts in a small saucepan or frying pan over medium-low heat for 5 to 10 minutes or until fragrant and slightly browned.

  • Add the walnuts, scallions, pomegranate seeds, parsley and tomato to the black-eyed peas and toss to combine.

  • To make the dressing, whisk together the olive oil, lemon juice, zahtar, salt and pepper. Gently toss with the salad ingredients. Serve at room temperature or cold.

Makes 6 servings

black-eyed beans walnut salad

Other black-eyed pea dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Curried Black-Eyed Peas with Dried Mushrooms
Black-eyed Peas in an Indian Curried Soup
Lobhia Masala
Black-eyed Peas in an Indian Curried Soup

On the top of the reading stack: The Secret History by Donna Tartt

Audio Accompaniment: Hang Massive - Once Again - 2011 ( hang drum duo )


Rosh said...

I love black eyed peas. Usually make stir fries with grated coconut. But this idea of making a salad sounds fascinating! Must try!!

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Danielle @ Poor and Gluten Free said...

This looks great! I love Turkish food :)

Sharyn DImmick said...

This is pretty, Lisa. It looks like a fall dish to me, when the peas, pomegranates and tomatoes are all available.

janet @ the taste space said...

I was waiting to see what you had made with your za'atar. This looks so lovely - I had bookmarked it, too. Will definitely have to give it a go one of these days. :)