Herbed Lobia & Veggie Sauté Warm Salad
Herbed Lobia & Veggie Sauté is a warm, nutrient-packed salad combining the richness of black-eyed peas (lobia) with fresh herbs and sautéed vegetables. This flavorful dish is perfect as a light meal or a side dish, offering a balance of protein, fiber, and vitamins. Fresh herbs like parsley, cilantro, and basil elevate the flavor, making it a refreshing yet comforting dish.
Nutrition Facts
Per serving
Energy
122 kcal
Protein
8 g
Carbs
21 g
Fat
2 g
Fiber
5 g
Ingredients
Zucchini
0.25 cup, sliced (50g)
Spinach
0.5 cup, chopped (100g)
Cherry Tomatoes
0.25 cup, halved (50g)
Chopped Onion
0.5 small cup (50g)
Red Bell Pepper
0.25 cup, sliced (50g)
Fresh Parsley (chopped)
2 tbsp (10g)
lemon juice
1 tbsp (15g)
Lobia (Black Eyed Peas)
1 small cup (100g)
Common Salt
0.5 tsp (3g)
Fresh cilantro (chopped)
1 tbsp (10g)
Black Pepper
1 tsp (2g)
Clove Garlic, Minced
1 tsp (5g)
Fresh basil leaves (Chopped)
2 tbsp (10g)
Olive Oil
1 tsp (5g)
Chilli flakes
0.5 tsp (1g)
Instructions
Preparation
Soak Lobia: Wash and soak the lobia (black-eyed peas) overnight in water.
Boil Lobia: Drain and rinse the soaked lobia. Boil it in fresh water with a pinch of salt for 20-25 minutes in a pressure cooker (or until tender but not mushy). Drain and set aside
Cooking Steps
Heat oil in a large skillet or wok over medium heat.
Add minced garlic and sliced onion to the skillet. Sauté for 2-3 minutes until fragrant and translucent.
Add chopped zucchini, red bell pepper, and cherry tomatoes. Stir-fry for 4-5 minutes until the vegetables are tender but still have a slight crunch.
Add the fresh chopped spinach to the skillet and toss gently for 1-2 minutes until it wilts.
Add the boiled lobia (black-eyed peas) to the skillet. Mix gently to combine with the vegetables.
Sprinkle black pepper, salt, and red chili flakes. Toss well.
Add chopped parsley, basil, and cilantro. Stir to mix evenly.
Turn off the heat and drizzle fresh lemon juice over the salad.
Serve immediately as a warm salad.