Greek Salad with Orzo and Black-Eyed Peas

Ingredients

• •¾ cup orzo
• •1 can black-eyed peas
• •1 large tomato
• •2 tablespoons flat-leaf parsley
• •2 tablespoons red-wine vinegar
• •2 tablespoons extra-virgin olive oil
• •½ whole seedless cucumber
• •½ cup Kalamata olives
• •⅓ cup red onion
• •1 teaspoon lemon zest
• •2 tablespoons lemon juice
• •1 tablespoon oregano
• •2 cups romaine
• •½ pound feta
• •4 whole peperoncini
• •4 pieces wide jars
• •1 serving pita chips

Cooking Instructions

1. 1.

   Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.

   15 min

2. 2.

   Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.

   15 min

3. 3.

   Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.

   5 min

4. 4.

   Divide black-eyed-pea mixture (with juices) among jars and layer orzo salad, romaine, and feta on top. Add 1 or 2 peperoncini to each jar.

   10 min