Black Eyed Peas Olive Salad
8 oz (227g) Black Eyed Peas 8 oz (227g) Green Olives 1/4 Bunch Fresh Dill (3g) 1/4 Bunch Fresh Parsley (14g) 3.5 oz (100g) Green Onions 1 Fresh Lime 2 Tbsp Olive Oil Salt PREPARATIONS: 1- Soak Black eyed peas in water over night. 2- Mince the dill, parsley and green onions. 3- chop the olives. DIRECTIONS: 1- Drain the black eyed peas and transfer to a pot. 2- Pour in enough boiling water to cover the peas. 3- Cover the pot with a lid (leave the lid open a crack for the steam to escape). 4- Simmer for an hour over medium heat. 5- Using a strainer spoon, transfer the peas to a bowl. 6- Add salt and allow some 15 minutes for black eyed peas to cool down. 7- Add olive, dill, parsley and green onions to the bowl. 8- Pour in olive oil and squeeze a fresh lemon into the bowl. 9- Sprinkle few pinches of salt and stir thoroughly.Read More
Black Eyed Peas Olive Salad Calories & Nutrition Values
Black eyed pea is a great source of fiber. Black eyed peas and olive salad contains more than 29 percent daily value of dietary fiber. Black eyed peas are very high in molybdenum. Molybdenum can help in the metabolism of carbohydrates and fats. Molybdenum is an important factor in enzymes. Black eyed pea is also a good source of folate. Folate is an essential factor in development of red blood cells. It is also very helpful in maintaining a healthy heart. Black eyed peas may lower the risk of heart attack. They can also stabilize the blood sugar. Green olives are great source of antioxidants. They contain anti-inflammatory factors. Olives are believed to be a effective factor in cancer prevention. Research has shown the olive effects on breast and stomach cancer. Black eyed peas and olive salad contains a high amounts of vitamins and antioxidants. One thing good about this recipe is that it needs no dressings and there goes the extra calories you so much avoid. 3.5 oz (100g) of Black eyed peas and olive salad has 202 calories (75 calories from fat), 8.3 grams of fat and 8 grams of protein. It contains no cholesterol.Read More
- 4 Medium Onion
- 2 Garlic Cloves
- 15 oz (425g) Chickpeas, Kidney Beans, Lentils
- 1 bunch Leek Chives, Cilantro, Dill, Parsley, Spinach
- 1.5 Tsp Salt
- 14 oz (396g) Noodles (Reshteh)
- Kashk (Whey)
- Vegetable Oil
1- Dice a medium size onion.
2- Slice 3 medium size onions.
3- Mince 1 bunch leak chives, cilantro, dill, parsley and spinach.
4- Pre-cook 15 oz chickpeas, kidney beans and lentils or use canned product.
5- Boil 5 cups water.
1- Heat the vegetable oil in a pot over medium heat.
2- Add the diced onion along with two garlic cloves to the pot and fry until translucent.
3- Add the chickpeas, kidney beans, and lentils to the pot.
4- Add salt and turmeric as needed and mix thoroughly and let the mixture fry for few minutes. stir the mixture occasionally.
5- Stir in the minced leak chives, cilantro, dill, parsley and spinach.
6- Pour in boiling water until the mixture is covered. Bring the mixture to a boil than reduce heat to low and simmer for 10 or 15 min.
7- Add the noodles (reshteh) to the pot and continue simmering.
8- In a small pan, heat the oil and fry the sliced onions until golden.
9- Serve the meal in bowl and top it with fried onions and Kashk.
Read more about Ash Reshteh calories and nutritional facts