Soak black-eyed peas for atleast 4-5 hours. Drain the water. Add fresh water and pressure cook for 2-3 whistles until cooked and firm. Ensure it doesn't turn out mushy. Let it cool completely.

In a wide bowl, add apple, black-eyed peas, celery, spinach and dates. Mix together.

In a small bowl, whisk together grated ginger, salt, pepper and lemon juice.

Add this dressing to the salad and toss it well before serving.