Black-Eyed Pea and Pumpkin Salad
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This vibrant black-eyed pea and pumpkin salad is a wonderful celebration of textures and earthy flavours. A standout choice for a nutritious vegan meal, this dish combines protein-rich legumes with the natural sweetness of roasted pumpkin or butternut squash. The addition of crisp red onion, cooling cucumber and a hint of fresh basil ensures every mouthful is bright and refreshing, while the simple lime dressing provides a zesty finish that ties the savoury components together beautifully.
Ideal as a healthy standalone lunch or a colourful side dish for a weekend gathering, this salad is as versatile as it is wholesome. You can easily prepare the black-eyed peas a day in advance to save time. Whether you are looking for a filling plant-based meal or a seasonal addition to your table, this homemade salad offers a sophisticated balance of garden-fresh ingredients.
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Ingredients for Black-Eyed Pea and Pumpkin Salad
240ml dried black-eyed peas
950ml water
1/2 medium onion
1 bay leaf
1/2 teaspoons salt
300g 1/2-inch cubes seeded peeled sugar pumpkin or butternut squash (about 170g )
3 tablespoons water
1 tablespoon olive oil
1 small garlic clove, minced
45ml extra-virgin olive oil
1 1/2 tablespoons fresh lime juice
240ml thinly sliced red onion
40g chopped green pepper
60ml chopped seeded peeled cucumber
1 plum tomato, seeded, chopped
2 tablespoons chopped fresh basil
How to make Black-Eyed Pea and Pumpkin Salad
Place peas in large saucepan. Add enough water to cover by 3 inches. Let peas soak 2 hours. Drain peas; return to same pan. Add 950ml water, onion, bay leaf, and salt. Bring to boil; reduce heat to medium, cover partially, and simmer until peas are tender, about 30 minutes. Discard onion and bay leaf. Drain. Transfer peas to rimmed baking sheet to cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 204°C. Arrange pumpkin in single layer in 8x8x2-inch glass baking dish. Drizzle with 3 tablespoons water and oil. Sprinkle with salt and pepper. Bake until tender when pierced, turning occasionally, about 15 minutes. Add garlic; stir to coat. Cool.
Whisk oil and lime juice in bowl. Season dressing with salt and pepper. Combine all remaining ingredients and peas in large bowl. Add dressing; toss. Season with salt and pepper. Add pumpkin; toss. (Can be made 2 hours ahead. Let stand at room temperature.)
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
17 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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