From Whole Foods Market
Generous-sized appetizers, flavorful and satisfying for any crowd, including vegetarians and vegans.
2 cups (from 1 onion) thinly sliced red onion
1/2 cup apple cider vinegar
3 tablespoons sugar
3/4 teaspoon salt and 1/4 teaspoon ground black pepper, divided
5 whole cloves
1 (15-ounce) can black eyed peas, rinsed and drained
1/2 cup toasted pecan pieces
2 tablespoons lemon juice
2 tsp finely chopped fresh thyme
Put onion, vinegar, sugar, 1/4 teaspoon salt, cloves and 1/3 cup water into a small pot. Cover and cook over medium heat, stirring occasionally, until onion is soft, about 15 minutes; set aside to let cool.
Meanwhile, purée peas, pecans, lemon juice, thyme, remaining 1/2 teaspoon salt, pepper and 1 tablespoon warm water in a food processor until combined but still slightly chunky. Drain onions well; remove and discard cloves.
Spread pea pâté on flatbreads, garnish with onions and serve.
You can make both the pâté and pickled onions in advance and store in the fridge for up to 3 days, then all you have to do is assemble before serving.