1/2 cup roughly chopped drained pickled jalapeño slices
1/2 cup diced red tomato
1/4 cup diced red bell pepper
1/4 cup thinly sliced green onions, white parts included
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
3/4 cup diced avocado
Corn chips or griddled tortillas, for serving
In a large colander, rinse the black-eyed peas and chickpeas with water, then allow the beans to drain.
In a plastic container with a fitted lid, combine the jalapeño, tomato, bell pepper, green onions, lime juice, olive oil, salt, and black pepper. Stir gently to combine. Cover and place in the refrigerator for 1 hour.
Before serving, top the dip with the avocado. Serve with corn chips or griddled tortillas.
Store the dip in an airtight container in the refrigerator for 2 to 3 days, adding fresh avocado before each use.