This bright, crunchy salad checks every Mediterranean-friendly box without any fuss. Hearty black-eyed peas get tossed with crisp red bell pepper, celery, and red onion, then finished with a handful of fresh parsley for color and lift. The dressing is where it really shines: olive oil and apple cider vinegar whisked with Dijon mustard, a touch of honey, and garlic powder come together into a tangy, well-balanced coating that clings to every bite. A pinch of crushed red pepper flakes adds just enough warmth if you want it. Chilling the salad for an hour lets the peas soak up all that dressing, so the flavors deepen and mellow into something even better the next day. It's a simple, plant-forward dish built on legumes, vegetables, and good olive oil — an easy staple for a Mediterranean-style table.
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In a large mixing bowl, combine the drained black-eyed peas, diced red bell pepper, sliced celery, diced red onion, and chopped parsley.
In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey, garlic powder, salt, and black pepper until the dressing is smooth and emulsified.
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