Pigeon Peas & Rice Salad

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Servings: 6 Difficulty: Advanced
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A vibrant, protein-packed salad featuring tender pigeon peas and fluffy rice dressed in a zesty lemon-herb vinaigrette.
Pigeon Peas & Rice Salad recipe image
Pigeon Peas & Rice Salad recipe image
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Pigeon Peas & Rice Salad

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 48.6

Description

This refreshing Pigeon Peas & Rice Salad is a delightful fusion of textures and flavors, perfect for warm weather gatherings or a wholesome weeknight dinner. The dish combines the earthy richness of simmered pigeon peas with the neutral comfort of brown rice, creating a hearty base that stands up to bright, acidic dressing. Fresh vegetables like crisp celery, sweet red peppers, and juicy tomatoes add crunch and color, while green onions provide a mild oniony bite. The dressing, made with olive oil, lemon juice, and a hint of honey, ties everything together with a tangy finish. Infused with fresh thyme and a touch of Caribbean spice, this salad offers a complex flavor profile that is both savory and slightly sweet. It is completely vegan, making it an excellent option for plant-based diets. Serve it chilled as a main course for lunch, a picnic favorite, or a light side dish alongside grilled meats. The flavors meld beautifully, so it tastes even better the next day.

Ingredients

Directions

  1. Pick over the pigeon peas to remove any debris, then rinse them thoroughly under cold water.
  2. In a medium saucepan, combine the rinsed peas, 3 cups of water, 2 garlic cloves, and 5 sprigs of fresh thyme.
  3. Place the saucepan over medium-high heat and bring the mixture to a boil.
  4. Once boiling, reduce the heat to low, cover the pot, and let the peas simmer for 45 minutes.
  5. Add 1/2 teaspoon of sea salt to the peas during the last 5 minutes of simmering, then remove from heat.
  6. Drain the peas and transfer them to a bowl; refrigerate until completely chilled.
  7. Meanwhile, bring 3 cups of water and 1/2 teaspoon salt to a boil in a separate saucepan.
  8. Stir in 1 1/2 cups of brown rice, reduce the heat to low, cover, and cook for 45 minutes or until the water is absorbed.
  9. Remove the rice from heat and let it cool to room temperature.
  10. In a large mixing bowl, combine the chilled pigeon peas, cooled rice, 1 diced celery stalk, 1 diced red pepper, 4 chopped green onions, and 1 cup chopped tomato.
  11. In a small container with a tight-fitting lid, combine 4 tablespoons lemon juice, 4 tablespoons olive oil, 1 teaspoon honey, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 2 teaspoons fresh thyme, and 1 tablespoon Caribbean spice blend.
  12. Close the lid tightly and shake vigorously until the dressing is well emulsified.
  13. Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
  14. Cover the salad and chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 48.6kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 8.4g3%
Dietary Fiber 3.4g14%
Sugars 3.4g
Protein 3.2g7%

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

Keywords: pigeon peas, rice salad, vegan, healthy, summer, picnic, caribbean, protein, gluten free, lunch, side dish, meal prep, plant based, fresh herbs, lemon dressing, brown rice, vegetable salad, chilled salad, easy recipe
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