Greek Salad with Orzo and Black-Eyed Peas

Name: Greek Salad with Orzo and Black-Eyed Peas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, European, Greek
Ingredients: 425 grams black-eyed peas, drained and rinsed; 237 milliliters 1/2 pound feta, crumbled; 2 Tbsps chopped flat-leaf parsley; 118 milliliters pitted Kalamata olives, slivered; 2 Tbsps fresh lemon juice; 1 teaspoon grated lemon zest; 2 Tbsps extra-virgin olive oil, divided; 1 Tbsp finely chopped oregano; 177 milliliters orzo; 4 to 8 peperoncini; 79 milliliters thinly sliced red onion; 2 Tbsps red-wine vinegar; 473 milliliters coarsely chopped romaine; 237 milliliters large tomato, diced

The recipe Greek Salad with Orzo and Black-Eyed Peas could satisfy your Mediterranean craving in roughly 45 minutes. This recipe serves 4. One portion of this dish contains about 19g of protein, 19g of fat, and a total of 438 calories. 1 person found this recipe to be scrumptious and satisfying. A mixture of kalamatan olives, lemon zest, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Cook orzo according to package instructions.

Ingredients you will need

Orzo

Drain in a sieve and rinse under cold water until cool.

Ingredients you will need

Water

Equipment you will use

Sieve

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.

Ingredients you will need

Parsley

Vinegar

Pepper

Tomato

Peas

Salt

Cooking Oil

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.

Ingredients you will need

Lemon Zest