Greek-Style Black-Eyed Peas

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Servings: 4 Difficulty: Intermediate
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A savory, tangy salad of black-eyed peas with lemon and herbs, perfect as a light side or main.
Greek-Style Black-Eyed Peas recipe image
Greek-Style Black-Eyed Peas recipe image
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Greek-Style Black-Eyed Peas

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 173.1

Description

This Greek-inspired black-eyed pea dish offers a delightful balance of earthy legumes and bright citrus notes. The peas are gently warmed with aromatic onions, garlic, and dried oregano, then finished with fresh lemon juice and zest for a zesty kick. The texture is tender yet firm, making it an excellent cold or room-temperature salad. It is naturally vegan and gluten-free, though serving with feta cheese adds a creamy, salty contrast that many enjoy. Ideal for picnics, potlucks, or a quick weekday dinner, this recipe is versatile and easy to customize. The flavors meld beautifully, making it even better if prepared a day in advance. It pairs wonderfully with crusty bread or alongside grilled vegetables for a complete meal.

Ingredients

Directions

  1. Drain and rinse the canned black-eyed peas thoroughly.
  2. In a skillet, heat the olive oil over medium heat.
  3. Add the sliced onions, minced garlic, and dried oregano to the skillet.
  4. Cook the onion mixture for about 2 minutes, stirring occasionally, until the onions are softened.
  5. Add the rinsed black-eyed peas, grated lemon rind, lemon juice, pepper, and salt to the skillet.
  6. Add 2 tablespoons of water to the mixture.
  7. Cover the skillet and cook for 1 minute, just until the peas are heated through.
  8. Remove from heat and let cool slightly.
  9. Serve the peas cold or at room temperature, sprinkling with crumbled feta cheese if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 173.1kcal
% Daily Value *
Total Fat 4.4g7%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 10.3mg1%
Total Carbohydrate 26.8g9%
Dietary Fiber 8.8g36%
Sugars 11.0g
Protein 7.7g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: The cooked peas can be refrigerated for up to 24 hours. They are best served cold or at room temperature.

Substitutions: For a fresher herb flavor, substitute 2 teaspoons of fresh oregano or fresh dill for the dried oregano.

Variations: Try adding chopped tomatoes, a handful of chopped pitted Kalamata olives, and extra feta cheese for a heartier main dish. You may also increase the amount of oregano to taste.

Tip: This recipe can also be made using dried black-eyed peas. If using dry peas, ensure they are soaked and cooked until tender before adding the other ingredients.

Keywords: black-eyed peas, greek salad, lemon, oregano, garlic, onion, vegan, gluten-free, healthy, side dish, canned beans, quick meal, mediterranean, summer salad, plant-based
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