Black-eyed pea and roasted garlic salad

This salad is colourful and full of garlic and dill flavour. Perfect for a lunch or dinner.
Black eyed pea and roasted garlic salad on a white plate
5 servings / 55 min

Prep 15 min / Cook 40 min

  • 1 large head of garlic
  • 1 can (540 mL/19 oz) black eyed peas, drained and rinsed
  • 1 large tomato, chopped
  • 2 green onions, thinly sliced
  • 30 mL (2 tbsp) chopped fresh dill or 10 mL (2 tsp) dried dill
  • 1 L (4 cups) mixed spring greens
  • 20 mL (4 tsp) canola oil
  • 30 mL (2 tbsp) lemon juice
  • Freshly ground black pepper (optional)
  1. Cut top stem end off heads of garlic to expose cloves. Wrap in foil and roast in 200°C (400°F) oven for about 40 minutes or until very soft. Let cool slightly.
  2. In bowl, combine peas, tomato, onions and dill. Squeeze garlic cloves out into pea mixture and discard skins. Stir together to combine. Divide greens onto 4 plates and top with pea mixture.
  3. In small bowl, whisk together oil and lemon juice and spoon some over each salad. Sprinkle with pepper, if using.

Tip: For a stronger garlic flavour, roast another head of garlic and add it to the salad.

Nutritional info per serving (1 of 5)
  • Calories: 159
  • Protein:   7 g
  • Total fat: 5 g
    Saturated fat: 1 g
    Cholesterol: 0 mg
  • Carbohydrate: 23 g
    Fibre: 6 g
    Sugars: 3 g
    Added sugars: 0 g
  • Sodium: 222 mg
  • Potassium: 569 mg

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.

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