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Vegan black eyed pea salad in a bowl with spoon
5 from 3 votes

Black-Eyed Pea Salad

Black-Eyed Pea Salad with crisp, fresh veggies and tangy dressing. Great made ahead for a side dish, salad, or chip dip!
Author: Kaitlin - The Garden Grazer
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 5 side servings


  • 15 oz. can black-eyed peas
  • 1 bell pepper (I use orange)
  • 1/4 cup red onion
  • 4 oz. grape/cherry tomatoes (or 2 roma tomatoes)
  • 1/4 cup fresh parsley or cilantro (optional but recommended)

For the garlic-vinegar dressing:

  • 1/4 cup rice vinegar*
  • 1 clove garlic, minced
  • 1 tsp. agave (or other sweetener)
  • 1/8 tsp. salt


  • Make the dressing: add all ingredients to a small bowl and whisk to combine.
  • Rinse and drain black-eyed peas. Add to a medium bowl.
  • Finely dice bell pepper, red onion, and tomatoes. Roughly chop fresh herbs, large stems removed (if using). Add to bowl.
  • Pour dressing over top and stir well to combine.
  • Can enjoy immediately, but best chilled for at least an hour (or up to 24 hours) first. Re-stir before serving as some dressing will settle at bottom. Enjoy as a salad or chip dip!


*I use Marukan organic rice vinegar (unseasoned). If using seasoned vinegar, it typically has sugar and salt already added, so omit the agave and salt or use sparingly.
Recipe yields about 3 cups salad. Feel free to double/triple as needed for larger groups.
Other possible additions include: jalapeno, sweet corn, or you could even try roasted red pepper in place of fresh bell pepper.
Recipe adapted from Better Homes & Gardens


Calories: 121kcal | Carbohydrates: 22g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Potassium: 364mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1122IU | Vitamin C: 41mg | Calcium: 27mg | Iron: 3mg