Greek Salad with Orzo and Black-Eyed Peas

Ingredients

• 4 (16-ounce) wide jars or containers with lids
• 1 (15-ounce) can black-eyed peas
• ½ seedless cucumber
• ½ cup pitted Kalamata olives
• 2 tablespoons fresh lemon juice
• 1 tablespoon oregano
• 3 cups romaine
• + 10 more ingredients
• • 1 large tomato
  • ¾ cup orzo
  • ¹/₃ cup red onion
  • 1 teaspoon lemon zest
  • 8 peperoncini
  • 2 tablespoons fresh flat-leaf parsley
  • pita chips
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons red-wine vinegar
  • ½ pound feta, crumbled

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

View full recipe at Epicurious