The Black-Eyed Peas Salad (or Lobia Chaat) is a healthy, protein-packed dish made with black-eyed peas, chopped vegetables, and fresh herbs, all tossed in a zesty Indian-spice lemon dressing. It makes a perfect light lunch or side dish.
Salad is considered one of the healthiest foods in the world. The versatility of salad allows you to create it with any item from your pantry.
Today, I am sharing a dish known as black-eyed peas salad (or lobia salad). All you need is boiled black-eyed peas (I used an Instant Pot pressure cooker to boil), chopped veggies, lemon juice, olive oil, Indian seasonings like jeera powder, and chaat masala for dressing. It is easy, quick, and full of protein.
Hold on, there's more exciting stuff we can do with this recipe! It can also be eaten as an Indian-style chaat. All you need to do is add some boiled potatoes, pomegranate kernels, and crispy sev. You may also like my black eyed peas curry recipe.
Want to know more about pulses used in Indian cooking? Explore my detailed guide on Indian Pulses.
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Ingredients
- Black eyed peas: Also known as lobia, black-eyed peas are readily available in Indian grocery stores, American supermarkets like Safeway and Target, or on Amazon. You can also use canned black-eyed peas for convenience.
- Veggies: Red onions, tomatoes, and cucumbers.
- Lemon juice: Freshly squeezed lemon/lime juice is preferred for this chaat.
- Fresh Herbs: Use fresh coriander and mint leaves. Make sure to chop them just before using them for maximum freshness.
- Roasted Peanuts: I roasted peanuts in the air fryer. You can also use store-bought peanuts. You may substitute it with pumpkin seeds and sunflower seeds as well.
Dressing
- Olive oil: For the best flavor, use high-quality extra-virgin olive oil.
- Lemon juice: Freshly squeezed lemon juice is preferred for this salad. You can substitute any type of vinegar, like distilled white, or apple cider vinegar
- Seasoning: roasted cumin powder, chaat masala (optional), salt, and freshly ground black pepper.
How to Make Black Eyed Peas Salad (Lobia Chaat)
Cook Black Eyed Peas
- In Traditional Stovetop Pressure Cooker: Pressure cook 1 cup of rinsed black-eyed peas with ½ teaspoon salt and 3 cups of water for 3-4 whistles on medium-low heat. Allow the pressure to release naturally.
- Instant Pot Pressure Cooker: I generally cook the black-eyed peas in an Instant Pot as it is very easy and cooks perfectly every time. Pressure cook 1 cup of rinsed lobia, and salt with 3 cups water on High Pressure for 8 minutes on Manual mode and let the pressure release naturally. Here is the detailed recipe for How to cook black-eyed peas in instant pot.
- Note: 1 cup of dried black-eyed peas yields 2.5 - 3 cups of boiled black-eyed peas.
Prepare The Dressing
In a small bowl, combine the dressing ingredients:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- salt, pepper to taste
- 1 teaspoon roasted cumin powder
- 1 teaspoon chaat masala (optional)
Whisk well to mix.
Assembling the Salad
In a large mixing bowl, add all the salad ingredients:
- boiled black-eyed peas
- ½ cup onion, finely chopped
- ½ cup tomatoes finely chopped
- ½ cup Persian cucumber, diced
- 1 green chili, finely chopped
- 2 tablespoons coriander leaves, finely chopped
- 2 tablespoons mint leaves, finely chopped
- ¼ cup roasted peanuts
Toss gently to combine.
Serve immediately.
Serving Suggestions
This Lobia salad is wholesome and can be served as a main dish for lunch. It can also be served as a chaat, making it a perfect snack to enjoy with masala chai or coffee in the evening.
Make Ahead and Storage
- Make-Ahead: You can cook black eyed peas, prep the veggies, fresh herbs, and dressing the night before serving. Store the salad ingredients in a separate container for prolonged shelf life, and assemble when you are ready to serve.
- Storage: Leftover lobia salad will last in the refrigerator for 1-2 days when stored in an airtight container or mason jar.
Tips to Make the Best Lobia Salad
- Black Eyed Peas: Use fresh beans for the best taste and texture. The older or aged beans will take more time to cook.
- No-Soak Method: If you do not have time to soak dried black-eyed peas, then rinse 2 times and follow the exact cooking instructions.
- Soaking Black Eyed Peas: If you have time, I recommend soaking lobia overnight or for at least 4 hours in hot water. Soaking helps to cook faster and soften them, which makes them easier to digest.
- Cool the lobia before adding them to the salad: Otherwise, warm lobia will wilt the fresh veggies and lose their freshness.
- Use Fresh Herbs: Fresh herbs like mint and coriander add many more flavors.
Variations
- Canned Black-Eyed Peas: You can also use canned black-eyed peas in this recipe. You will need 3 cups of canned peas (that is equal to 2 cans)
- Veggies: You may add boiled potatoes, boiled sweet potatoes, bell peppers, avocados, raw mango, and more.
- Chutney: You may add a little mint coriander chutney and sweet tamarind chutney for a kick.
- Other Beans: You can make this chaat/salad with canned or boiled white chickpeas (garbanzo beans), black chickpeas (kala chana), green chickpeas, or kidney beans (rajma).
- Spice Level: Adjust the spice level to your taste after you mix the chaat ingredients. Increase or decrease the spices according to your preference.
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Black Eyed Peas Salad (Lobia Chaat)
The Black eyed peas salad (or lobia chaat) is a healthy, protein-packed recipe made with black-eyed peas, chopped veggies, and fresh herbs, all tossed in a bright, Indian-spice lemon dressing. Makes a perfect light lunch or side dish.
Equipment
Ingredients
For Cooking Black Eyed Peas
- 1 cup black eyed peas dried
- 3 cups water
- ½ teaspoon salt
Salad Ingredients
- ½ cup onion finely chopped
- ½ cup tomatoes finely chopped
- ½ cup cucumber diced
- 1 green chili finely chopped
- 2 tablespoons coriander leaves finely chopped
- 2 tablespoons mint leaves finely chopped
- ¼ cup roasted peanuts
Dressing
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- salt, pepper to taste
- 1 teaspoon roasted cumin powder
- 1 teaspoon chaat masala
Instructions
Cook Black Eyed Peas
- In Traditional Stovetop Pressure Cooker: Pressure cook the rinsed black eyed peas, and salt with 3 cups of water for 3-4 whistles on medium-low heat. Let the pressure release naturally.
- Instant Pot Pressure Cooker: I generally cook the black eyed peas in an Instant Pot as it is very easy, and cooks perfectly every time. Pressure cook rinsed lobia, and salt with 3 cups water on High Pressure for 8 minutes on Manual mode and let the pressure release naturally.Note: 1 cup of dried black eyed peas yields 2.5 - 3 cups of boiled black eyed peas.
Prepare The Dressing
- In a small bowl, add all the dressing ingredients like olive oil, lemon juice, salt, black pepper, roasted cumin powder, and chaat masala. Whisk to combine.
Assembling the Salad
- In a large mixing bowl, add all the salad ingredients, like boiled black eyed peas, veggies like onion, tomato, cucumber, green chilies, herbs, roasted peanuts and dressing.
- Toss gently to combine.
- Serve Immediately.
Nutrition
Calories: 188kcalCarbohydrates: 16gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 383mgPotassium: 318mgFiber: 5gSugar: 4gVitamin A: 300IUVitamin C: 10mgCalcium: 45mgIron: 2mg
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