This Izmir-style salad tosses black eyed peas with sesame and lemon for a light but satisfying bowl.
10 min prep 12 min rest
Keeps the screen on · step-by-step guide · built-in timer
Toast the sesame in a pan for 1 minute until fragrant.
Drain the cooked black-eyed peas and put them in a bowl with red pepper and parsley.
Whisk olive oil with lemon juice, salt, and toasted sesame.
Toss the bean mixture with the dressing for 1 minute without crushing it.
Rest for 10 minutes and serve at room temperature.
💡 Tip: Drying the black-eyed peas before dressing keeps the flavor from watering down.
🍽️ Serving suggestion: Serve on a cold plate with sesame over the lemony surface.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~128
kcal calories
6
g protein
13
g carbs
5
g fat
4.8g
Sugar
7.6g
Fiber
296.5mg
Sodium
1.4g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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