# 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, then simmer in 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, cooked rice, diced red bell pepper, diced celery, chopped red onion, halved cherry tomatoes, sliced green onions, and fresh parsley.
03 - In a small bowl, whisk together tahini, lemon juice, apple cider vinegar, olive oil, maple syrup, minced garlic, salt, black pepper, and smoked paprika. Gradually add water one tablespoon at a time, whisking constantly until the dressing reaches a creamy, pourable consistency.
04 - Pour the tahini dressing over the salad mixture and toss gently to distribute evenly. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
05 - Serve immediately for fresh textures, or refrigerate for 1 hour to allow flavors to meld together. Mix gently again before serving.
