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.
Drizzle salmon with olive oil and season with salt and pepper
Wrap each piece of salmon in fig leaf and place on a baking sheet. Transfer to oven and bake until cooked through, 10 to 12 minutes. Set aside and keep warm.
In mixing bowl, lightly toss kale with olive oil then season with salt and pepper. Place kale on a baking sheet and transfer to oven. Bake until kale is crispy, about 8 minutes.
Divide kale evenly between 4 plates. Unwrap salmon and serve immediately on fig leaves with kale. Enjoy!
