Greek-Style Black-Eyed Peas

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.

Cuisine: Greek

Courses: Side Dishes

Difficulty: Intermediate

Servings: 4

Calories: 173.1

Dietary: Gluten-free, Vegetarian

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

1 tablespoon Olive oil
4 Green Onions, sliced
1 Clove Garlic, minced
1/2 teaspoon Dried oregano
2 cup Black-eyed peas (19 oz.can) ,

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

Read it online: https://www.chefs-mate.com/recipe/greek-style-black-eyed-peas/