Ingredients
- 1/2 cup Kalamato Olives
- 1/2 cup sliced carmalized red onions
- 1 Large Roma tomato ( chopped)
- Tbsp chopped parsley
- 1 cup black eyed peas drained and rinsed
- 2 tbsp roasted chopped garlic
- 4 Peperonchini
- 1 cup cubed cucumber seeded
- 2 3 cups chopped romaine
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 2 Tbsp Olive oil (divided)
- 2 Tbsp Red Wine Vinegar
- 1 Tbsp chopped Oregano
- 1/2 lb crumbled Feta
- Equipment( 4 16 oz containers with lids)
Cooking
Cook Orzo according to packaging instructions. Rinse under cold water and set aside.
Method
- Toss black eyed peas, tomato, and parsley with vinegar, 1 tbsp oil, 1/2 tsp salt, and 1/4 tsp white pepper. Marinate for 20 minutes.
- Mix orzo with remaining oil, olives, cucumber, onion, zest and juice, oregano, 1/2 tsp salt, and a 1/4 tsp pepper in a large bowl.
- Divide black eyed pea mixture amongst containers and layer orzo mixture, romaine, and feta on top. Add 1-2 peperonchini to each container.
- Refrigerate up to 5 hours.
- Serve at room temperature with pita crackers or flat bread.
