# What You'll Need:
→ Legumes
01 - 1 cup dried black-eyed peas or 1 can (15 oz) black-eyed peas, drained and rinsed
02 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables
03 - 1 cup cooked long-grain rice, cooled
04 - 1 small red bell pepper, diced
05 - 1 small celery stalk, diced
06 - 1/2 small red onion, finely chopped
07 - 1 cup cherry tomatoes, halved
08 - 2 green onions, sliced
09 - 1/4 cup fresh parsley, chopped
→ Tahini Dressing
10 - 1/4 cup tahini
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon apple cider vinegar
13 - 1 tablespoon olive oil
14 - 1 teaspoon maple syrup or agave nectar
15 - 1 clove garlic, minced
16 - 2 to 3 tablespoons water
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
19 - 1/4 teaspoon smoked paprika, optional
# How To Make It:
01 - If using dried black-eyed peas, rinse thoroughly and soak for at least 4 hours or overnight. Drain and cook in simmering water for 30 to 40 minutes until tender. Drain and cool completely. If using canned peas, drain and rinse under cold water.
02 - In a large mixing bowl, combine cooled black-eyed peas, chickpeas, rice, bell pepper, celery, red onion, cherry tomatoes, green onions, and parsley. Toss gently to distribute ingredients evenly.
03 - In a small bowl, whisk together tahini, lemon juice, apple cider vinegar, olive oil, maple syrup, minced garlic, salt, pepper, and smoked paprika. Add water one tablespoon at a time, whisking until dressing reaches a smooth, creamy, pourable consistency.
04 - Pour prepared tahini dressing over the salad and toss gently to coat all ingredients evenly. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
05 - Serve immediately for optimal texture, or refrigerate for 1 hour to allow flavors to meld together. Mix gently before serving to redistribute dressing.
