In a saucepan, cook the black-eyed peas in 2 cups of water with some salt. Cook until almost soft, about 1 1/2 hours. Drain the water from the beans.
Boil the bulgur wheat as you would rice, with 1 cup of water, simmering until the water has been absorbed.
Meanwhile, steam the endive in water with 1 teaspoon salt. After steaming, drain the water from the endive and squeeze it until all the water is gone.
In a bowl, add the beans, bulgur wheat and endive and mix together. Set aside.
In a saute pan, cook the onions in some oil for a few minutes until they brown. Add the endive, peas and bulgur wheat to the pan and cook briefly, for only 3 to 5 minutes. Add salt and pepper to taste. Squeeze half a lemon over the salad to serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Damascus Restaurant