Salad is considered one of the healthiest foods in the world. The versatility of salad allows you to create it with any item from your pantry. Today I am sharing a dish known as black-eyed peas salad (or lobia salad). All you need is boiled black eyed peas, chopped veggies, lemon juice, olive oil, Indian seasonings like jeera powder, and chaat masala for dressing. It is easy, quick, and full of protein. Hold on, there’s more exciting stuff we can do with this recipe! It can also be eaten as an Indian-style chaat. All you need to do is add some boiled potatoes, pomegranate kernels, and crispy sev. You may also like my black eyed peas curry recipe.
Ingredients
Dressing
Olive oil: For the best flavor, use high-quality extra-virgin olive oil. Lemon juice: Freshly squeezed lemon juice is preferred for this salad. You can substitute any type of vinegar, like distilled white, or apple cider vinegar Seasoning: roasted cumin powder, chaat masala (optional), salt, and freshly ground black pepper.
How to Make Black Eyed Peas Salad (Lobia Chaat)
Cook Black Eyed Peas
In Traditional Stovetop Pressure Cooker: Pressure cook the rinsed black-eyed peas with salt and 3 cups of water for 3-4 whistles on medium-low heat. Allow the pressure to release naturally. Instant Pot Pressure Cooker: I generally cook the black-eyed peas in an Instant Pot as it is very easy and cooks perfectly every time. Pressure cook rinsed lobia, and salt with 3 cups water on High Pressure for 8 minutes on Manual mode and let the pressure release naturally. Here is the detailed recipe for How to cook black-eyed peas in instant pot. Note: 1 cup of dried black-eyed peas yields 2.5 - 3 cups of boiled black-eyed peas.
Prepare The Dressing
In a small bowl, combine the dressing ingredients: olive oil, lemon juice, salt, black pepper, roasted cumin powder, and chaat masala. Whisk well to mix.
Assembling the Salad
In a large mixing bowl, add all the salad ingredients, like boiled black eyed peas, veggies like onion, tomato, cucumber, green chilies, herbs, roasted peanuts, and dressing. Toss gently to combine. Serve immediately.
Make Ahead and Storage
Make-Ahead: You can cook black eyed peas, prep the veggies, fresh herbs, and dressing the night before serving. Store the salad ingredients in a separate container for prolonged shelf life, and assemble when you are ready to serve. Storage: Leftover lobia salad will last in the refrigerator for 1-2 days when stored in an airtight container or mason jar.
Variations
Canned Black-Eyed Peas: You can also use canned black-eyed peas in this recipe. You will need 3 cups of canned peas (that is equal to 2 cans) Veggies: You may add boiled potatoes, boiled sweet potatoes, bell peppers, avocados, raw mango, and more. Chutney: You may add a little mint coriander chutney and sweet tamarind chutney for a kick. Other Beans: You can make this chaat/salad with canned or boiled white chickpeas (garbanzo beans), black chickpeas (kala chana), green chickpeas, or kidney beans (rajma). Spice Level: Adjust the spice level to your taste after you mix the chaat ingredients. Increase or decrease the spices according to your preference.
★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
