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Black Eyed Peas Salad with Zucchini

 Recipe for Curried Black eyed peas salad with Zucchini [vegan] [gluten free] A delicious, colourful salad that you can easily have for lunch!
Prep Time 4 hrs
Cook Time 30 mins
Total Time 4 hrs 30 mins
Course Salad
Cuisine global vegetarian
Servings 2 servings


  • 1/2 cup black eyed peas
  • 2 bay leaves
  • 1/2 zucchini yellow (large)
  • 1/2 zucchini green (large)
  • 1/2 onion (medium)
  • 3 cloves garlic
  • 1 tbsp olive oil
  • 1 tsp curry powder
  • 2 cups spinach leaves
  • 1 tomato (medium)
  • 3 - 4 apricots dried
  • 1 - 2 green chillies jalapenos or


  • Soak the black eyed peas in plenty of water for 4 hours.
  • Drain and add to a pot with 1 litre water and 2 bay leaves.
  • Allow this to simmer for 20-25 minutes until cooked but not mushy. [Alternatively, place directly in a pressure cooker, covered with water with bay leaves and pressure cook for 2 whistles. Switch off and open cooker when cooled.] Drain the beans, keep aside.
  • Dice the zucchini uniformly. Chop the onion to a similar size and keep aside.
  • Finely slice the garlic.
  • Heat the oil in a pan. Add garlic, onion and diced zucchini.
  • Saute for 5 minutes until veggies are somewhat softened. Add cooked black eyed peas, curry powder, salt and toss well. Keep aside.
  • In a platter, arrange the spinach leaves in a layer. Pile the curried black eyed peas over this.
  • Deseed and dice the tomato. Sprinkle the tomato over the pile of salad.
  • Slice the dried apricots and sprinkle over the salad. Cut the green chili into juliennes and spread over salad.
  • Squeeze a lemon over the top.