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

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The Well-Seasoned Cook
Nutrition per serving    (USDA % daily values)
CAL
412
FAT
80%
CHOL
0%
SOD
40%

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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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