Whole Food, Plant-Based Recipe Smoky Black-Eyed Pea and Kale Salad with Maple Citrus Dressing

Ingredients

For the Salad

• 2 cups cooked black-eyed peas
  

• 1 bunch curly kale, stalks removed, chopped finely
  
• 1 small red bell pepper, diced
  
• 1 medium red onion, thinly sliced or chopped
  
• Optional: Add a whole grain like farro or quinoa, or some roasted sweet potato cubes

For the Dressing

• 1 clove garlic, minced or grated
  

• Juice of 1 lemon (about 2–3 T)
  
• ½ tsp lemon zest
  
• 1 T maple syrup
  
• 1 tsp smoked paprika
  
• ½ tsp garlic powder
  
• 1 tsp onion powder
  
• ½ cup apple cider vinegar
  
• ¼ cup of vegetable broth
  
• 1 T of tahini
  
• Salt & pepper to taste

Instructions

For the Dressing

Whisk or blend until completely mixed. Taste and adjust to your liking by adding more flavorings or reduce the intensity by adding more broth.

For the Salad

1. Massage the kale with 2 T of dressing.
2. Toss kale with black-eyed peas, pepper, and onion.
3. Drizzle on more dressing and mix well.
4. Let it sit for 10–15 minutes before serving.