Malcolm's Legacy Black-Eyed Pea Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A refreshing, protein-packed salad featuring black-eyed peas, heirloom tomatoes, and a bright lemon-tahini dressing. This mediterranean-inspired salads (vegan) ready in about 15 minutes pairs diced heirloom tomatoes, finely diced red onion, diced cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz), drained and rinsed black-eyed peas
• 1 cup, diced heirloom tomatoes
• 1/4 cup, finely diced red onion
• 1/2 cup, diced cucumber
• 2 tbsp, chopped fresh dill
• 1, zested and juiced lemon
• 2 tbsp tahini
• 1 tbsp olive oil
• 1 tsp maple syrup
• 1/2 tsp salt

Instructions

1. Step 1: In a large bowl, combine drained black-eyed peas, 1 cup diced heirloom tomatoes, 1/4 cup finely diced red onion, 1/2 cup diced cucumber, and 2 tbsp chopped fresh dill.
2. Step 2: Whisk together 1 lemon zested and juiced, 2 tbsp tahini, 1 tbsp olive oil, 1 tsp maple syrup, and 1/2 tsp salt to create a smooth dressing.
3. Step 3: Pour the dressing over the salad ingredients and toss gently until evenly coated.
4. Step 4: Chill for 30 minutes to allow flavors to meld, stirring once halfway through.
5. Step 5: Serve cold, garnished with additional dill and lemon zest.