Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing

Vibrant is the first word that comes to my mind after making and tasting this dish that I slightly adapted from my dear friend Susan of The Well Seasoned Cook. Black-eyed peas are so easy to work with and don't take long to cook after a night of soaking. This was another hit with my dinner guests. To fill it out, serve with some brown rice and a nice glass of red wine. My only complaint is cracking the walnuts. What a mess all over the floor, but worth it and they are so good for you.

Apparently considered a sign of intellect because these little delights resemble the brain when cracked open, walnuts are an important source of omega-3 fatty acids, one of the highest sources of anti-oxidants found in any nut, and an especially good source of vitamin E as well as other vitamins and minerals.

Because Susan was the inspiration for this recipe, I am sending her my sepia photo for Black and White Wednesday and also submitting this to My Legume Love Affair celebrating the goodness of legumes.

Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing

Recipe by Lisa Turner Adapted from The Well-Seasoned Cook Cuisine: Turkish Published on April 15, 2012 A simple and nutritious but earthy, fragrant and wonderfully flavorful Turkish-style black-eyed pea salad — can be served at any time of year Print this recipe Salad: 2 cups dried black-eyed peas 1/2 cup shelled walnuts 1 bunch scallions, white and green parts, finely chopped 1/2 cup pomegranate seeds 1 cup fresh parsley, chopped 1 medium tomato, seeded and finely chopped Dressing 1/2 cup olive oil juice from 3 large lemons 4 - 5 teaspoons zahtar (dukkah) 1 teaspoon rock salt or sea salt freshly crack black pepper to taste Instructions: Rinse the black-eyed peas and soak overnight in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, and transfer to a medium saucepan. Cover with several inches of fresh water, bring to a boil, reduce the heat to low, cover, and simmer until the beans for 40 minutes or until the peas are soft. Drain and transfer to a large bowl. Meanwhile, toss the walnuts in a small saucepan or frying pan over medium-low heat for 5 to 10 minutes or until fragrant and slightly browned. Add the walnuts, scallions, pomegranate seeds, parsley and tomato to the black-eyed peas and toss to combine. To make the dressing, whisk together the olive oil, lemon juice, zahtar, salt and pepper. Gently toss with the salad ingredients. Serve at room temperature or cold. Makes 6 servings

Other black-eyed pea dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Curried Black-Eyed Peas with Dried Mushrooms
Black-eyed Peas in an Indian Curried Soup
Lobhia Masala
Black-eyed Peas in an Indian Curried Soup

On the top of the reading stack: The Secret History by Donna Tartt

Audio Accompaniment: Hang Massive - Once Again - 2011 ( hang drum duo )