# 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 extra virgin 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 Steps:
01 - If using dried black-eyed peas, rinse 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, simply drain and rinse thoroughly.
02 - In a large mixing bowl, combine cooled black-eyed peas, chickpeas, cooked rice, diced bell pepper, celery, 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 until the dressing reaches a creamy, pourable consistency.
04 - Pour the tahini dressing over the salad mixture and toss gently until all components are evenly coated. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
05 - Serve immediately for a fresh texture, or refrigerate for 1 hour to allow flavors to develop. Mix gently before serving to redistribute the dressing.
