Dilled Tomato, Cucumber and Black Eyed Pea Salad 5

A while back I had done a salad with quinoa and hummus and really enjoyed the different textures and flavors in one bowl so I decided to do another version with the below salad. 
I love the lemon and dill together and the addition of the black eyed peas adds a bit more weight. I will definitely be making this one again.
Please note, I created this recipe on the fly and after scarfing down an un-measured amount I didn’t get the number of servings so I did the nutrition info on the entire recipe and you will just have to divide it up for the number of servings you get. 

Dilled Tomato, Cucumber and Black Eyed Pea Salad
Serving size (see below)


2 seedless cucumbers, chopped
1 pint grape or cherry tomatoes, halved
1/4 cup chopped sweet onion
1 14.5 oz can black eyed peas, drained and rinsed
3 Tbsp chopped fresh dill
1/2 tsp lemon zest
Juice of 1 lemon
3 Tbsp extra virgin olive oil
Sea salt and fresh ground pepper, to taste


1. Add all ingredients to a large bowl.  Mix well.

Estimated Nutrition Facts for Entire Recipe
Divide by number of servings you get.

Calories 846.4
Total Fat 43.3 g
Saturated Fat 5.7 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 29.9 g
Cholesterol 0.0 mg
Sodium 2,352.6 mg
Potassium 933.0 mg
Total Carbohydrate 107.5 g
Dietary Fiber 21.8 g
Sugars 21.4 g
Protein 14.6 g

Vitamin A 100.9 %
Vitamin C 212.2 %
Calcium 52.1 %
Iron 35.4 %

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About DHCooks

Dawn Hutchins is a health & wellness entrepreneur that specializes in plant-based living education and coaching. She's a published author, wife, and mother of one sweet little girl. When she's not crusading for the advancement of plant-based nutrition, she's camping, stretching in yoga and paddleboarding on her SUP.

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