We start with the dressing where in a medium bowl we whisk together all the dressing ingredients except of the oil. Then slowly pour the oil while whisking for a nice emulsification.
Place a large pot or casserole on high fire filled ¾ with water. Bring to a boil, add the black-eyed beans and simmer on low heat with the lid askew for about 20’. Strain and keep aside to cool.
Use a large plate and add to it the celery, cucumbers, radishes, spring onions, cherry tomatoes, avocados, capers and fresh thyme. Add as well ¾ of the parsley and 2 tbsp of the almond slivers. Drop the above ingredients to a large bowl and mix.
Add the cooked black-eyed beans, pour the dressing, toss, season with the salt and pepper and mix gently.
Serve while garnishing with the remaining parsley and pine nuts. On the side have some black olives, koulouri bread, as well as feta cheese with olive oil, oregano and chili flakes.