Blackeye Pea and Kale Salad with Chickpea Dressing

Black-eye Pea and Kale Salad with Chickpea Vinaigrette

We went dessert crazy at Thanksgiving. The Holiday office party served extra sweets and more weight was gained. There was plenty of champagne on New Year’s Eve, and we woke up to the realization that the dried black-eye peas weren’t soaking. A crazy dash for the grocery store was made for collard greens, and the produce shelves were bare. If Southern tradition of eating black-eye peas and collard greens are strictly followed to bring good luck, a dismal year could happen. 

Not yet. Ignore our Grandmas’ disapproval, and buy a can of black-eye peas and purchase dark baby greens to make a salad. Rescue leftover hummus for a vinaigrette, and use sweet peppers from the antipasti plate at the New Year’s Eve party to add to the Black-eye pea and Kale salad.

It’s a healthy salad bring redemption when we ate quite well during the holidays. Have a Happy and Healthy New Year’s Day.

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