Optional: few slices fresh jalapeño and cucumber for garnish
Dissolve a teaspoon of salt in 2 cups boiling water and add the dried peas. Let soak one hour. Drain.
Cover with fresh water and simmer about 30-60 minutes until soft. Drain and rinse. Set aside.
Juice the tangerines to yield about 1/4 cup. Whisk in the vinegar, oil and honey. Add garlic, paprika and salt and pepper and whisk.
Toast the cumin and coriander in a dry skillet over medium heat for about a minute until the cumin starts to smell toasted. Remove from heat and crush in a mortar and pestle. Add to dressing.
Roast the green onions by holding briefly over a gas flame or place under the broiler for a minute or so. Slice white and green parts.
Pour the dressing over the cooked peas in a large bowl and stir gently to combine. Add green onions and remaining ingredients. Let sit at room temperature two hours before serving, or refrigerate up to 48 hours.
If you prefer, use two cans of black-eyed peas, drained and rinsed, instead of cooking your own. You’ll need about 2 1/2 cups of peas to make this recipe.