Piyaz Turkish Black Eyed Pea Salad

Bright, fresh, and packed with irresistible Mediterranean flavors, Piyaz Turkish Black Eyed Pea Salad is a vibrant, protein-rich dish that’s perfect as a side or a light main course. This traditional Turkish salad combines tender black-eyed peas, sweet and tangy pomegranate molasses, zesty lemon juice, and aromatic sumac for a unique and bold flavor profile. Enhanced with juicy tomatoes, crisp red onions, and fresh parsley, it’s dressed in a luscious olive oil vinaigrette and finished with slices of hard-boiled eggs for added richness and visual appeal. Quick to prepare with simple ingredients, this wholesome and versatile salad pairs beautifully with grilled meats or can stand alone as a healthy vegetarian option. It’s a must-try for anyone looking to explore Turkish cuisine or elevate their salad game with a delicious twist!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 250 grams (dried) Black-eyed peas
• 1 liter Water
• 1 medium-sized (thinly sliced) Red onion
• 2 medium-sized (diced) Tomato
• 1 bunch (finely chopped) Parsley
• 60 milliliters (4 tablespoons) Extra virgin olive oil
• 45 milliliters (3 tablespoons) Lemon juice
• 15 milliliters (1 tablespoon) Pomegranate molasses
• 1 teaspoon Sumac
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon (or to taste) Black pepper
• 0.5 teaspoon Chili flakes (optional)
• 2 large (sliced, for garnish) Hard-boiled eggs

Directions

Step 1

If using dried black-eyed peas, rinse them thoroughly and soak them in water for at least 4 hours or overnight. Drain and rinse again.

Step 2

Place the soaked black-eyed peas in a pot, cover with 1 liter of fresh water, and bring to a boil. Reduce heat to low and simmer for 20-30 minutes, or until the peas are tender but not mushy. Drain and let cool completely.

Step 3

While the black-eyed peas are cooling, prepare the vegetables. Thinly slice the red onion, dice the tomatoes, and finely chop the parsley.

Step 4

In a mixing bowl, whisk together olive oil, lemon juice, pomegranate molasses, sumac, salt, black pepper, and chili flakes (if using) to create the dressing.

Step 5

Add the cooled black-eyed peas, red onion, tomatoes, and parsley to a large salad bowl. Pour the dressing over the salad and gently toss to combine, ensuring the dressing coats all the ingredients evenly.

Step 6

Taste and adjust seasoning with additional salt, pepper, or lemon juice, if desired.

Step 7

Transfer the piyaz to a serving dish, garnish with slices of hard-boiled eggs, and sprinkle extra parsley or sumac on top if desired.

Step 8

Serve immediately as a side dish or store in the refrigerator for up to 2 days. Bring to room temperature before serving.

Nutrition Facts

Serving size	(3393.9g)

Amount per serving	% Daily Value*
Calories	8037.6

Total Fat 854.3g	0%
Saturated Fat 124.0g	0%
Polyunsaturated Fat 2.2g
Cholesterol 411mg	0%
Sodium 4928.5mg	0%
Total Carbohydrate 157.4g	0%
Dietary Fiber 25.6g	0%
Total Sugars 70.5g
Protein 39.8g	0%

Vitamin D 100IU	0%
Calcium 369.7mg	0%
Iron 14.0mg	0%
Potassium 2817.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 90.7%

Protein: 1.9%

Carbs: 7.4%