Black-eyed pea salad (börülce salatası) with dill & lemon
A lunch for one: 420 kcal with 19 g of protein, 55 g of carbs and 15 g of fat, ready in 10 min.
- 10 min
- Lunch · 1 serving
- Turkish, Mediterranean
- 420 kcal
Nutrition per serving
420 kcalEnergy: 18% protein, 51% carbs, 31% fat
- 19 gProtein
- 55 gCarbs
- 15 gFat
Fiber 14 gSugar 5 gSodium 330 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Black-eyed peas, cooked200 g
- Spring onions3 (30 g)
- Dill15 g
- Parsley10 g
- Tomato1 (100 g)
- Garlic1 clove
- Olive oil1 tbsp
- Lemon juice2 tbsp
- Chili flakes½ tsp
Method
- Rinse and drain the black-eyed peas.
- Chop the spring onions, dill and parsley and dice the tomato.
- Whisk the olive oil, lemon juice, crushed garlic, chili flakes and salt.
- Toss everything together and rest for 10 minutes before serving.
Make ahead
Dress the peas up to 2 days ahead; add the tomato on the day.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for any day of your week, or let the planner suggest it at the right size
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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Meal planning
