# Needed Ingredients:
→ Legumes
01 - 1 cup dried black-eyed peas or 1 can (15 oz) black-eyed peas, drained and rinsed
02 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables
03 - 1 cup cooked long-grain rice, cooled
04 - 1 small red bell pepper, diced
05 - 1 small celery stalk, diced
06 - 1/2 small red onion, finely chopped
07 - 1 cup cherry tomatoes, halved
08 - 2 green onions, sliced
09 - 1/4 cup fresh parsley, chopped
→ Tahini Dressing
10 - 1/4 cup tahini
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon apple cider vinegar
13 - 1 tablespoon extra virgin olive oil
14 - 1 teaspoon maple syrup or agave nectar
15 - 1 clove garlic, minced
16 - 2 to 3 tablespoons water
17 - 1/2 teaspoon kosher salt
18 - 1/4 teaspoon black pepper
19 - 1/4 teaspoon smoked paprika, optional
# Steps:
01 - If using dried black-eyed peas, rinse thoroughly and soak for at least 4 hours or overnight. Drain, then cook in simmering water for 30 to 40 minutes until tender. Drain and cool completely. If using canned peas, simply drain and rinse before use.
02 - In a large mixing bowl, combine the black-eyed peas, chickpeas, cooked rice, diced bell pepper, celery, red onion, cherry tomatoes, sliced green onions, and fresh parsley. Toss gently to distribute ingredients evenly.
03 - In a small bowl, whisk together tahini, lemon juice, apple cider vinegar, olive oil, maple syrup, minced garlic, salt, black pepper, and smoked paprika. Add water one tablespoon at a time, whisking continuously until the dressing reaches a creamy, pourable consistency.
04 - Pour the tahini dressing over the salad mixture and toss gently to coat all ingredients evenly. Taste and adjust seasoning with additional salt, pepper, or paprika as desired.
05 - Serve immediately for fresh flavors, or refrigerate for 1 hour to allow flavors to meld together. Gently mix again before serving to redistribute dressing.
