# What You'll Need:
→ Legumes
01 - 1 cup dried black-eyed peas (or 1 can, drained and rinsed)
02 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables
03 - 1 cup cooked long-grain rice, preferably 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 lemon juice
12 - 1 tablespoon apple cider vinegar
13 - 1 tablespoon olive oil
14 - 1 teaspoon maple syrup or agave nectar
15 - 1 clove garlic, minced
16 - 2-3 tablespoons water, to thin
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
19 - 1/4 teaspoon smoked paprika
# Directions:
01 - If using dried black-eyed peas, rinse and soak for at least 4 hours or overnight. Drain, then cook in simmering water for 30-40 minutes until tender. Drain and let cool. If using canned, simply drain and rinse thoroughly.
02 - In a large mixing bowl, combine the prepared black-eyed peas, chickpeas, cooled rice, diced bell pepper, celery, red onion, cherry tomatoes, 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. Add water one tablespoon at a time, whisking continuously until the dressing reaches a creamy, pourable consistency.
04 - Pour the tahini dressing over the salad mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated. Taste and adjust salt or pepper as needed.
05 - Serve immediately for a fresher crunch, or refrigerate for 1 hour to allow flavors to meld together. Mix gently before serving if chilled.
