Masala black-eyed pea toasts with mango salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Masala black-eyed pea toasts with mango salad

Masala black-eyed pea toasts with mango salad

Dairy-Free, Soy-Free, Vegan, Diabetes-Friendly, <600 Calories

2 Servings, 490 Calories/Serving

25–40 Minutes

Fragrant, spiced black-eyed peas and mushrooms come together to make a savory topper for naan toast, and a sweet mango salad finishes this plant-based meal.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 whole wheat naan
  • 1 or 2 organic shallots
  • ¼ pound organic cremini mushrooms
  • 1½ cups cooked black-eyed peas
  • 1 organic lemon
  • Sunbasket garam masala spice blend (granulated garlic - garam masala - ground ginger - turmeric)
  • 1 head organic baby bok choy
  • 1 organic mango
  • 4 or 5 sprigs organic fresh cilantro

Nutrition per serving

Calories 490, Total Fat 18g (23% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 530mg (23% DV), Total Carb. 73g (27% DV), Fiber 10g (36% DV), Total Sugars 28g (Incl. 2g Added Sugars, 4% DV), Protein 15g
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Toast the naan

On the stovetop directly over a flame, or in a dry large frying pan over medium heat, warm the naan, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. If desired, cut or tear the naan in half.


Make the black-eyed pea topping

  • Peel and finely chop enough shallots to measure ¼ cup [½ cup].
  • Coarsely chop the mushrooms.
  • Rinse the black-eyed peas.
  • Zest and juice the lemon, keeping the zest and juice separate (the juice will be divided between the black-eyed pea topping and the salad).
In a large frying pan (or the same pan used for the naan) over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallots and mushrooms, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the garam masala spice blend and cook until fragrant, about 30 seconds.
Add the black-eyed peas, lemon zest, and half the lemon juice. Using a wooden spoon, mash about half the peas until a chunky paste forms and cook, stirring occasionally, until warmed through, 4 to 6 minutes. Remove from the heat, drizzle with 1 to 2 teaspoons oil, and season to taste with salt and pepper.
While the black-eyed pea topping cooks, prepare the remaining ingredients.


Prep the remaining ingredients; make the salad

  • Trim the root end from the bok choy; cut the bok choy in half lengthwise, then thinly slice crosswise.
  • Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit and thinly slice crosswise.
  • Coarsely chop the cilantro for garnish.
In a large bowl, toss together the bok choy, mango, remaining lemon juice, and 2 teaspoons [4 tsp] oil. Season to taste with salt and pepper.


Transfer the mango salad and naan to individual plates. Spoon the black-eyed pea topping over the naan, garnish with the cilantro, and serve.
Kids Can!
  • Measure the shallots.
  • Rinse the black-eyed peas.
  • Juice the lemon.
  • Assemble the salad.
  • Garnish with the cilantro.