Place the hulled and sliced strawberries in a bowl and add the sugar.
Mix until combined and let the strawberries sit at room temperature for 30 minutes.
MARINATED TOMATOES
Combine the cherry tomatoes, extra virgin olive oil, balsamic vinegar, fresh basil, and minced garlic in a bowl and season to taste with salt and pepper.
Mix until combined and let the tomatoes sit at room temperature for 10-15 minutes.
WHIPPED RICOTTA
Add the ricotta, olive oil, honey, and salt to a food processor.
Blend until completely smooth and creamy, 1 to 2 minutes.
Spread or pipe the ricotta on a piece of toasted sourdough bread and add your toppings.
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.
