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Make the dressing: Add the oil, water, honey, apple cider vinegar, chipotle adobo paste, lime juice, mustard, salt, paprika, and black pepper to a blender and blend until smooth. You can also use an immersion blender in a jar, or shake everything together in a mason jar with a tight lid until emulsified.
Prepare the veggie blend: In a large mixing bowl, combine the black eyed peas, black beans, corn, grape tomatoes, red bell pepper, green bell pepper, jalapeño, red onion, and cilantro.
Bring it together: Pour the dressing, adding as little or as much as you like, over the veggie mixture and gently toss until everything is evenly coated. You can always add more as you taste and go. I used about ⅔ of the dressing and stored the rest in the fridge in an air tight container.
Add the avocado: If serving right away, fold in the avocado now. If making ahead, wait until just before serving to add it so it stays fresh.
Serve: Taste and adjust the salt if needed. Serve with tortilla chips, or chill for 30 minutes before serving to let the flavors meld.