This Indian style Black Eyed Peas Salad is the perfect light side dish that takes less than 10 minutes to put together. Cooked black eyed peas are tossed with tomatoes, cucumbers and red onion. The salad is dressed with tangy lemon juice and chaat masala.
Note – This recipe has been updated from the archives – first published 10 November 2013. I’ve added new images and content.
Think of black eyed peas salad as the sister of kala chana chaat. It's got the earthiness from the beans but pops of flavour from the fresh vegetables and herbs. It's a step up from Indian kachumber or shirazi salad.
It perfectly compliments Indian meals or can even be eaten on its own for a light lunch or snack.
I often make a batch and eat it with my meals for the next 2-3 days. It keeps well in the fridge making it handy for meal prepping. We love!
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Black eyed peas - I like to buy these dried and cook them in the Instant Pot. I prefer cooking the black eyed peas until just tender. This gives the salad bite and texture rather than soft and mushy. Tinned beans would work too.
Vegetables - cucumber, fresh tomatoes, red onion and green chillies. This combination provides the perfect balance of textures and fresh flavour.
Spices - red chillies, cumin coriander powder and garam masala and chaat masala. If you want to keep the salad more simple, I recommend using just the chaat masala alone.
Lemon juice - freshly squeezed or bottled. If I've run out, I use amchoor powder instead.
Herbs - coriander and mint finely chopped.
How to make it
Step 1: Soak the black eyed peas
Start by cleaning and washing the raw black eyed peas thoroughly. Soak them in plenty of warm water for 1-2 hours.
Tip: Soaking helps the peas cook evenly and reduces overall cooking time, while keeping their shape intact.
Step 2: Cook until just tender
Drain the soaked peas and cook them in fresh, lightly salted water until they are soft but still hold their shape. Alternatively, use a pressure cooker - I use the Instant Pot on HIGH pressure for 6 minutes.
Tip: Avoid overcooking — the peas should be tender, not mushy, as this salad relies on texture.
Step 3: Drain and cool
Once cooked, drain the black eyed peas well and set them aside to cool slightly.
Tip: Letting the peas cool prevents the vegetables from wilting and keeps the salad fresh and crisp.
Step 4: Prepare the vegetables
Finely chop the red onion, green chilli, coriander, and mint. Cube the cucumber and chop the tomatoes.
Tip: Keeping the vegetables evenly sized helps the salad look balanced and makes every bite flavourful.
Step 5: Combine everything
Add the cooled black eyed peas to a large mixing bowl along with the chopped vegetables and herbs. Toss gently to combine.
Step 6: Season the salad
Sprinkle in salt, red chilli powder, garam masala, dhana jeera powder, and chaat masala (if using). Add the lemon juice and toss again until well coated.
Tip: Add lemon juice gradually and taste as you go to keep the flavours bright but balanced.
Step 7: Serve
Serve the salad immediately on its own or as a refreshing side dish.
Tip: This salad tastes best fresh, but you can refrigerate it for 2-3 days and add lemon juice just before serving for maximum freshness.
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📖 Recipe
Indian Black Eyed Peas Salad
Equipment
- Pressure cooker Or Instant Pot
Ingredients
- ½ cup black eyed peas raw
- ¼ cup red onion finely chopped
- ½ cup cucumber cubed
- ½ cup tomatoes chopped
- 1 tablespoon green chilli finely chopped
- 1 tablespoon lemon juice
- ½ teaspoon red chilli powder
- ¼ teaspoon garam masala
- ½ teaspoon dhana jeera powder cumin and coriander powder
- ½ teaspoon chaat masala optional
- salt to taste
- ¼ cup fresh coriander and mint finely chopped
Instructions
- Clean, wash and soak ½ cup black eyed peas for about 1 hour in warm water.
- Cook soaked black eyed peas in a pressure cooker or Instant pot in clean water until well done, but not mushy. I did 6 minutes in the Instant Pot.
- Drain the water and set peas aside and allow to cool.
- Add ¼ cup red onion , ½ cup cucumber, ½ cup tomatoes and boiled black eyed peas in a mixing bowl. Then add 1 tablespoon green chilli, 1 tablespoon lemon juice, ½ teaspoon red chilli powder, ¼ teaspoon garam masala, ½ teaspoon dhana jeera powder, ½ teaspoon chaat masala and salt to taste and toss well.
- Sprinkle ¼ cup fresh coriander and mint. Serve on it’s own or as side dish.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
This black eyed pea salad has become one of my favourite ways to enjoy fresh vegetables in warmer weather. The combination of crunchy veg, tender beans and zesty dressing is so refreshing.
Hari Chandana says
Very healthy and delicious !
Javelin Warrior says
I love black eyed peas and I knew that in the South (US), these are considered good luck if eaten on New Years. I had no idea there was a similar tradition in India. Very cool and learned something new...
Sutapa says
very delicious and healthy....