Black-Eyed Pea Kale Salad

Chef Kendrick Dopp, from our show Cooking for Love, bring us this delicious and nutritious black eyed pea kale salad. Not only does it taste great, but it’s good for you too!

Did you know that kale is one of the healthiest and most nutritious plant foods in existence? Kale is loaded with all sorts of beneficial compounds, some of which have powerful medicinal properties. Also, kale contains very little fat, but a large portion of the fat it does contain is an omega-3 fatty acid (the good kind of fat). And, just 1 cup of black eyed peas delivers 20 percent of the recommended daily value of magnesium, calcium and iron. By the way, this black-eyed pea kale salad is perfect for New Years! And if yo ulike this one, make sure to see our other salad recipes.

Black-Eyed Pea Kale Salad Recipe

This will make 2 servings     (*To make enough for 4 servings, just double the ingredients… See below at bottom)

Ingredients

  • 1 can black-eyed peas
  • 1 cup quinoa
  • optional ¾ cup vegetable broth
  • 2 cup kale roughly chopped
  • 1 cup grape tomatoes halved
  • 1/2 cup olives (I used garlic stuffed olives)
  • 3/4 cup dried cherries
  • 2 tbsp avocado oil (instead I’m using 1 Tbsp. mashed avocado + 2 Tbsp EVOO – most people don’t have avocado oil, so that is why I use this as an alternative)
  • 1/2 whole lemon
  • 1 tsp dried oregano
  • 1 pinch salt + pepper to taste
  • 1/3 cup roasted chickpeas

Instructions

  1. In a small saucepan boil 1 3/4 cup water, or 1 cup water and ¾ cup vegetable broth for more flavor.
  2. When the water is boiling add in quinoa (season with a pinch of salt and pepper if desired)
  3. Turn heat to medium low, half-cover the saucepan and cook for about 12 minutes or until the water has been completely absorbed and quinoa is cooked.
  4. Meanwhile, chop up the kale and rinse it in cold water.
  5. Slice the grape tomatoes and olives in half, and rinse the black-eyed peas using a mash strainer.
  6. When the quinoa is cooled, bring the salad ingredients together in a large bowl.
  7. Mix the dressing, oil and juice from 1/2 lemon with oregano, salt and pepper and pour over the salad.
    * If you want, you could even add some white balsamic vinegar dressing for an extra “ooom pa pa”.
  8. Mix up well to combine. Top with roasted chickpeas

To make 4 servings, use this much:

  • 2 cans black-eyed peas
  • 2 cups quinoa
  • 4 cups kale roughly chopped
  • 2 cups grape tomatoes halved
  • 1 cup olives
  • 1 1/2 cup dried cherries
  • 4 Tbsp avocado oil or 2 Tbsp avocado +4 Tbsp EVOO
  • 1 whole lemon
  • 2 tsp dried oregano
  • 2 pinches salt + pepper to taste
  • 2/3 cup Roasted chickpeas