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Turkish Black-Eyed Pea Salad With Pomegranate, Walnuts And Zahtar Dressing

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Photo: The Well-Seasoned Cook

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Ingredients for 4 servings

4 black eyed peas cooked and drained (comprehensive directions for various soaking and cooking methods here; 2 cups dried will yield about 4 cups cooked) cup black eyed peas cooked and drained (comprehensive directions for various soaking and cooking me

1 scallions chopped (use both white and green parts) bunch scallions chopped (use both white and green parts)

1/2 cup walnuts, coarsely chopped toasted by tossing in a dry skillet over medium heat for about 8 minutes

1/2 pomegranate arils (the fleshy, juicy seeds) cup pomegranate arils (the fleshy, juicy seeds)

1 flat-leaf parsley, chopped (or keep whole if leaves are small) cup flat-leaf parsley, chopped (or keep whole if leaves are small)

1/4 cup Extra Virgin olive oil

3 x lemon juice

4 tsp zahtar

1 tsp salt

1/4 tsp black pepper

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