Combine black-eyed peas, sweet & hot peppers, cucumber, red onion, green onion, tomatoes, half of the parsley, and fonio/quinoa in a large bowl. Gently toss.
Combine oil, vinegar, tahini, garlic, honey, paprika, salt, and pepper in a small bowl. Whisk well and add water to thin if needed. Taste and add more honey if needed.
Pour vinaigrette over black-eyed pea mixture and stir well. Taste and add more salt or pepper, if needed. Refrigerate at least 1 hour for flavors to meld. Garnish with remaining parsley just before serving.
Preheat the the grill to high or if using a grill pan place over the high heat.
Whisk together the red pepper flakes, vinegar, 1/4 cup olive oil, salt and pepper in a medium bowl. Set aside.
Lightly brush eggplant, red onion and peaches with remaining teaspoon of olive oil and season with salt and pepper.
When grill is hot, position eggplant, red onion and peaches on the grill. Cook until tender, about 5 minutes per side. Transfer from heat to a large bowl.
While the grilled produce is still warm. Spoon vinaigrette over produce. Garnish with oregano.
Serve as a side or on a bed of summer greens. Enjoy!
