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Black-Eyed Pea Quinoa + Kale Salad

Mega easy Black-Eyed Pea Salad with powerhouse kale and quinoa, topped with toasted chickpeas!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Salad
Servings: 2 servings


  • 1 can black-eyed peas
  • 1 cup quinoa
  • 2 cup kale roughly chopped
  • 1 cup grape tomatoes halved
  • 1/2 cup olives I used garlic stuffed olives
  • 3/4 cup dried cherries
  • 2 tbsp avocado oil
  • 1/2 whole lemon
  • 1 tsp dried oregano
  • 1 pinch salt + pepper to taste
  • 1/3 cup roasted chickpeas


  • In a small saucepan boil 1 3/4 cup water. When the water is boiling add in quinoa. Season with a pinch of salt and pepper if desired, turn heat to medium low, half-cover the saucepan and cook for about 12 minutes or until the water has been completely absorbed and quinoa is cooked. 
  • Meanwhile, chop up the kale and rinse it in cold water. Slice the grape tomatoes and olives in half, and rinse the black-eyed peas using a mash strainer.
  • When the quinoa is cooled bring the salad ingredients together in a large bowl. Mix the dressing oil and juice from 1/2 lemon with oregano, salt and pepper and pour over the salad. Mix it up to combine. Top with roasted chickpeas