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Healthy Recipes using Split Black-Eyed Peas

Spicy Black-Eyed Pea Salad

A refreshing and zesty salad featuring split black-eyed peas, fresh vegetables, and a tangy lime dressing, perfect for a light lunch or side dish.

Ingredients
  • 1 cup split black-eyed peas, cooked
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine the cooked split black-eyed peas, cherry tomatoes, cucumber, bell pepper, red onion, and cilantro.
  2. In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
  3. Pour the dressing over the salad, toss gently to combine, and serve chilled.

Black-Eyed Pea and Quinoa Bowl

A nutritious bowl packed with protein-rich split black-eyed peas, quinoa, and an array of colorful veggies, topped with a creamy avocado dressing.

Ingredients
  • 1 cup cooked split black-eyed peas
  • 1 cup cooked quinoa
  • 1 cup spinach, chopped
  • 1 carrot, shredded
  • 1/2 avocado
  • 1 tablespoon lemon juice
  • 1 tablespoon tahini
  • Salt to taste
Instructions
  1. In a bowl, combine the cooked split black-eyed peas, quinoa, spinach, and shredded carrot.
  2. In a blender, blend the avocado, lemon juice, tahini, and salt until smooth.
  3. Drizzle the avocado dressing over the bowl and toss to combine before serving.

Black-Eyed Pea Soup with Spinach

A hearty and comforting soup made with split black-eyed peas, fresh spinach, and aromatic spices, perfect for a cozy dinner.

Ingredients
  • 1 cup split black-eyed peas, rinsed
  • 4 cups vegetable broth
  • 2 cups fresh spinach
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
Instructions
  1. In a large pot, sauté the onion and garlic until translucent.
  2. Add the split black-eyed peas, vegetable broth, cumin, paprika, salt, and pepper, and bring to a boil.
  3. Reduce heat and simmer for 30 minutes, then stir in the spinach and cook for an additional 5 minutes before serving.

Black-Eyed Pea Veggie Burgers

Delicious and healthy veggie burgers made with split black-eyed peas, oats, and spices, served on whole-grain buns with fresh toppings.

Ingredients
  • 1 cup split black-eyed peas, cooked
  • 1/2 cup rolled oats
  • 1/4 cup onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Whole-grain burger buns
  • Lettuce, tomato, and avocado for topping
Instructions
  1. In a bowl, mash the cooked black-eyed peas and mix in oats, onion, garlic, cumin, chili powder, salt, and pepper.
  2. Form the mixture into patties and pan-fry in a non-stick skillet until golden brown on both sides.
  3. Serve the patties on whole-grain buns with lettuce, tomato, and avocado.

Mediterranean Black-Eyed Pea Dip

A flavorful dip made with split black-eyed peas, tahini, and Mediterranean spices, perfect for serving with pita chips or fresh veggies.

Ingredients
  • 1 cup split black-eyed peas, cooked
  • 2 tablespoons tahini
  • 1 clove garlic, minced
  • Juice of 1 lemon
  • 1 teaspoon cumin
  • Salt to taste
  • Olive oil for drizzling
Instructions
  1. In a food processor, combine the cooked black-eyed peas, tahini, garlic, lemon juice, cumin, and salt.
  2. Blend until smooth, adding a little water if needed to reach desired consistency.
  3. Transfer to a serving bowl, drizzle with olive oil, and serve with pita chips or veggies.

Black-Eyed Pea Stir-Fry

A quick and nutritious stir-fry featuring split black-eyed peas, colorful vegetables, and a savory soy sauce glaze, ideal for a weeknight dinner.

Ingredients
  • 1 cup split black-eyed peas, cooked
  • 1 cup mixed bell peppers, sliced
  • 1 cup broccoli florets
  • 1 carrot, julienned
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger, grated
Instructions
  1. In a large skillet, heat sesame oil over medium heat and add the bell peppers, broccoli, and carrot.
  2. Stir-fry for about 5 minutes until vegetables are tender-crisp, then add the cooked black-eyed peas, soy sauce, and ginger.
  3. Cook for an additional 2-3 minutes, stirring frequently, and serve warm.

Black-Eyed Pea Tacos

Flavorful tacos filled with spiced split black-eyed peas, topped with fresh salsa and avocado, perfect for a healthy twist on taco night.

Ingredients
  • 1 cup split black-eyed peas, cooked
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Corn tortillas
  • 1 cup salsa
  • 1 avocado, diced
  • Fresh cilantro for garnish
Instructions
  1. In a skillet, combine the cooked black-eyed peas, chili powder, and cumin, and heat through for about 5 minutes.
  2. Warm the corn tortillas in a separate pan or microwave.
  3. Fill each tortilla with the black-eyed pea mixture, top with salsa and diced avocado, and garnish with cilantro.

Black-Eyed Pea and Sweet Potato Hash

A hearty breakfast hash featuring split black-eyed peas and sweet potatoes, seasoned with spices and served with a poached egg on top.

Ingredients
  • 1 cup split black-eyed peas, cooked
  • 1 medium sweet potato, diced
  • 1/2 onion, chopped
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 eggs (for poaching)
Instructions
  1. In a skillet, heat olive oil and sauté the onion until translucent, then add the diced sweet potato and cook until tender.
  2. Stir in the cooked black-eyed peas, paprika, salt, and pepper, and cook for an additional 5 minutes.
  3. Poach the eggs in boiling water, then serve on top of the hash.

Black-Eyed Pea Curry

A rich and flavorful curry made with split black-eyed peas, coconut milk, and aromatic spices, served with brown rice for a wholesome meal.

Ingredients
  • 1 cup split black-eyed peas, cooked
  • 1 can coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • Salt to taste
  • Cooked brown rice for serving
Instructions
  1. In a pot, sauté the onion and garlic until soft, then add the curry powder and turmeric, cooking for another minute.
  2. Stir in the cooked black-eyed peas and coconut milk, and simmer for 15 minutes.
  3. Serve the curry over cooked brown rice.

Black-Eyed Pea and Kale Frittata

A protein-packed frittata featuring split black-eyed peas and nutrient-rich kale, perfect for a healthy breakfast or brunch.

Ingredients
  • 1 cup split black-eyed peas, cooked
  • 1 cup kale, chopped
  • 4 eggs
  • 1/4 cup milk
  • 1/4 cup feta cheese, crumbled
  • Salt and pepper to taste
  • Olive oil for greasing
Instructions
  1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
  2. In a bowl, whisk together the eggs, milk, salt, and pepper, then stir in the cooked black-eyed peas, kale, and feta cheese.
  3. Pour the mixture into the baking dish and bake for 25-30 minutes, or until set and golden on top.