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Louvi is a Cypriot black-eyed pea salad made by simmering dried peas with chard, then dressing everything in olive oil, lemon juice and thinly sliced red onion. It’s a simple dish, and one you’ll find on tables during Lent across Cyprus, since it has no meat or dairy in it at all.
The peas turn soft but still hold their shape, about 40 to 45 minutes on the stove. The chard wilts right into the pot in the last few minutes, so you only dirty one pan.
I like this salad best a few hours after it’s made, once the onion has softened in the lemon juice and the peas have soaked up the dressing. Serve it warm, at room temperature, or straight from the fridge the next day.
You don’t need anything fancy for this one. A good olive oil and a fresh lemon do most of the work.
Why You’ll Love This Recipe
- One pot for peas and greens, less cleanup
- Tastes even better the next day
- Naturally vegan and gluten-free with no substitutes needed
- Good warm, at room temperature, or cold from the fridge
Ingredient Notes
- black-eyed peas: Use dried peas if you can, they hold their shape better than canned. Two 400 g cans, drained and rinsed, work if you’re short on time.
- Swiss chard: Spinach or amaranth greens work as a substitute, just add them in the last 5 minutes instead of 10 since they wilt faster.
- red onion: Slice it thin so it softens quickly in the warm peas and lemon juice instead of staying sharp and raw-tasting.
- lemon juice: Fresh lemon makes a real difference here over bottled juice. Start with 3 tablespoons and add more once you taste the finished salad.
- olive oil: Use a fruity extra virgin olive oil since it’s one of the main flavors in the dressing, not just a cooking fat.
Cypriot Louvi: Black-Eyed Pea Salad with Lemon
Ingredients
Method
- Rinse the dried black-eyed peas in a colander and pick out any small stones or shriveled peas.
- Add the peas to a 4-quart / 3.8 L saucepan with the bay leaf and 1.5 L / 6 cups water. Bring to a boil over high heat, then skim off any foam that rises to the top.
- Lower the heat and simmer uncovered for 35 minutes, stirring occasionally.
- Add the chopped chard and 1 tsp salt. Simmer for 8 to 10 more minutes, until the peas are tender but still hold their shape and the chard is soft.
- Drain the peas and chard in a colander, remove and discard the bay leaf, then tip everything into a large mixing bowl.
- While the peas are still warm, add the sliced red onion, olive oil, lemon juice, pepper and oregano. Toss gently so you don't break up the peas.
- Let the salad sit for 15 minutes at room temperature so the onion softens and the flavors settle.
- Taste and add more salt or lemon juice if it needs it. Black-eyed peas can taste flat without enough acid.
- Scatter the chopped parsley over the top just before serving. Serve warm or at room temperature with crusty bread.
Notes
- Don't soak the peas overnight, they cook fine straight from dry in about 45 minutes.
- Taste before adding extra salt, especially if using canned peas which are already seasoned.
- Louvi tastes better after a few hours, so make it ahead if you can.
- Swap chard for spinach or amaranth greens if that's what you have on hand.
Tips for Success
- Rinse the dried peas well and pick through them for small stones before you start cooking.
- Skim the foam off the pot in the first few minutes, or the broth will taste bitter.
- Dress the peas while they’re still warm so they soak up more of the olive oil and lemon.
- Slice the red onion thin, then let it sit in the lemon juice to soften and lose its bite.
- Use a good fruity olive oil here, since it’s a main flavor in the finished salad.
Variations
- Add a pinch of ground cumin with the lemon and olive oil for a warmer, slightly earthy background flavor.
- Stir in crumbled feta or serve alongside grilled halloumi if you want a version that isn’t fully vegan.
- Swap Swiss chard for baby spinach or amaranth greens, adding them in the last 5 minutes instead of 10.
Storage and Reheating
Louvi keeps well in the fridge for 3 to 4 days in an airtight container. The flavor actually gets better after a day, once the onion and lemon have had time to sink into the peas.
This salad is meant to be eaten cold or at room temperature straight from the fridge, so you don’t need to heat it at all. If you do want it warm, put it in a saucepan with a splash of water and warm it gently over low heat for 3 to 4 minutes, stirring so it doesn’t stick.
I don’t recommend the microwave for this one, since it can turn the peas mushy in spots before the rest heats through.
Serving Suggestions
Louvi works well as part of a mezze spread, next to olives, a block of grilled halloumi, and a plate of crusty village bread for scooping up the dressing.
A few slices of hard-boiled egg on top turn it into a light lunch on its own. I also like it alongside grilled fish or this roast chicken tray bake when I want a side that isn’t heavy.
For a Lenten meal, keep it simple: just the salad, bread, and a bowl of olives.
FAQ
How do I know when the black-eyed peas are done for louvi?
The peas are done when they’re tender enough to bite through easily but still hold their shape, usually about 40 to 45 minutes of simmering. If they start falling apart or turning mushy, pull them off the heat right away. Undercooked peas will taste chalky in the middle, so test one at the 35-minute mark.
Can I use canned black-eyed peas instead of dried for this salad?
Yes, two 400 g cans of black-eyed peas work fine, just drain and rinse them first. Warm them with the chopped chard in a saucepan for about 5 to 8 minutes instead of the full 45-minute simmer. Canned peas are already salted, so taste before adding extra salt to the dressing.
Can I make louvi ahead of time and how long does it keep?
Yes, louvi is actually better made ahead since the flavors settle as it sits. Store it in an airtight container in the fridge for 3 to 4 days. Let it come back closer to room temperature before serving, or eat it cold straight from the fridge.
What goes well with Cypriot louvi salad?
Crusty bread, olives, and this fresh halloumi salad are the classic pairings for louvi. A few slices of hard-boiled egg on top turn it into a light lunch, and it also works as a side for roast chicken or grilled fish. Keep the rest of the meal simple since the salad has a lot going on already.
Is louvi black-eyed pea salad vegan and gluten-free?
Yes, louvi is naturally vegan and gluten-free as written, since it’s just peas, greens, olive oil, lemon and onion. It’s a traditional Lenten dish in Cyprus for exactly this reason, no meat or dairy involved. Just double check your bread choice if you’re serving it alongside for a gluten-free meal.
What’s the difference between louvi and other Mediterranean bean salads?
Louvi is distinct because the black-eyed peas are simmered together with chard or another leafy green right in the same pot, rather than boiled plain and tossed with raw vegetables. Many Greek and Middle Eastern bean salads skip the cooked greens entirely. The lemon and olive oil dressing is added while the peas are still warm, which is also less common.