Black-eyed peas with feta

Name: Black-eyed peas with feta
Yield: 4
Ingredients: 2 tbsp lemon juice; 2 tbsp olive oil; 1 garlic clove, minced; 2 tsp lemon zest; 540-mL can black-eyed peas; 3 tbsp crumbled feta; 1 tbsp chopped parsley

Makes4 Servings

By Chatelaine

Black-eyed peas with feta
Photo, Roberto Caruso.

Ingredients

2 tbsp lemon juice
2 tbsp olive oil
1 garlic clove, minced
2 tsp lemon zest
540-mL can black-eyed peas
3 tbsp crumbled feta
1 tbsp chopped parsley

Instructions

Whisk 2 tbsp lemon juice with 2 tbsp olive oil, 1 minced garlic clove and 2 tsp lemon zest in a medium bowl. Drain and rinse a 540-ml can black-eyed peas. Stir into dressing along with 3 tbsp crumbled feta and 1 tbsp chopped parsley.

Nutrition (per serving)

Calories 164, Protein 6g, Carbohydrates 16g, Fat 9g, Fibre 4g, Sodium 358mg.

FILED UNDER:

Healthy Recipes Vegetarian No Cook side dishes vegetables

Copy link

The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.