New Years Hoppin John Salad (Printable)

Protein-rich Southern-inspired bowl with legumes, vegetables, and creamy tahini dressing

# What You'll Need:

→ Legumes

01 - 1 cup dried black-eyed peas or 1 can (15 oz) black-eyed peas, drained and rinsed
02 - 1 can (15 oz) chickpeas, drained and rinsed

→ Vegetables

03 - 1 cup cooked long-grain rice, cooled
04 - 1 small red bell pepper, diced
05 - 1 small celery stalk, diced
06 - 1/2 small red onion, finely chopped
07 - 1 cup cherry tomatoes, halved
08 - 2 green onions, sliced
09 - 1/4 cup fresh parsley, chopped

→ Tahini Dressing

10 - 1/4 cup tahini
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon apple cider vinegar
13 - 1 tablespoon extra virgin olive oil
14 - 1 teaspoon maple syrup or agave nectar
15 - 1 clove garlic, minced
16 - 2 to 3 tablespoons water
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
19 - 1/4 teaspoon smoked paprika, optional

# How to make it:

01 - If using dried black-eyed peas, rinse thoroughly and soak for at least 4 hours or overnight. Drain and cook in simmering water for 30 to 40 minutes until tender. Drain and cool completely. If using canned peas, drain and rinse under cold water.
02 - In a large mixing bowl, combine cooled black-eyed peas, chickpeas, cooked rice, bell pepper, celery, red onion, cherry tomatoes, green onions, and fresh parsley.
03 - In a small bowl, whisk together tahini, lemon juice, apple cider vinegar, olive oil, maple syrup, minced garlic, salt, pepper, and smoked paprika. Gradually add water one tablespoon at a time, whisking constantly until dressing reaches a creamy, pourable consistency.
04 - Pour prepared dressing over salad mixture and toss gently to combine all ingredients evenly. Taste and adjust seasoning as needed.
05 - Serve immediately for fresh flavor or refrigerate for 1 hour to allow flavors to develop and meld. Gently mix again before serving.

# Recipe Expert Tips:

01 -
  • It's one of those dishes that tastes indulgent but actually makes you feel energized, not sluggish.
  • The tahini dressing brings everything together in a way that feels almost luxurious, yet it's vegan and completely unfussy.
  • You can make it ahead and let the flavors get friendlier while you handle the chaos of cooking everything else.
02 -
  • If your tahini dressing breaks or becomes grainy, you've likely added the water too fast or the tahini was old—start over with fresh tahini and whisk the water in more slowly, almost one teaspoon at a time.
  • The salad tastes better the next day because the rice absorbs the dressing, but if it seems dry when you're reheating it, add a splash of water or squeeze of lemon to bring it back to life.
03 -
  • Make the dressing first so you can taste it on a piece of vegetable and adjust the seasoning before it hits the whole salad—this saves you from over-salting.
  • If you have access to fresh tahini from a Middle Eastern market, use it; it tastes completely different from the jarred stuff you find most places, and it's worth seeking out.
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