Black-Eyed Pea and Artichoke Salad

Black-Eyed Pea and Artichoke Salad

  • Prep: 10 min
  • Cook Time:
  • Total: 10 min
  • Serving: 4 Servings

A delicious and hearty salad, enjoy this dish as a side to any meal, or serve alone as a vegetarian meal.


  • 1 9-ounce package frozen artichoke hearts, thawed
  • 2 15-ounce cans black-eyed peas, rinsed
  • 1/2 cup chopped red onion
  • 6 cherry tomatoes, sliced in half
  • 2-1/2 tablespoons balsamic vinegar
  • 1-1/2 tablespoons extra-virgin olive oil
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon caraway seeds
  • Salt & freshly ground pepper to taste


  1. Cut each artichoke in half and place in a large salad bowl.
  2. Add the peas, tomatoes, onion, vinegar, oil, Worcestershire sauce and caraway seeds and toss to combine.
  3. Add 2 pinches of salt and a few grinds of fresh black pepper and toss once more. Serve at room temperature or slightly chilled.


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