This salad is low in calories and high in fiber, so why not double the recipe? The ingredients can be assembled in jars and stored in your fridge, making it easy to pack and carry to work or the beach. Simply mix it up and serve at room temperature with a side of toasted pita chips so you can scoop up every bit of the oregano and vinegar dressing.

　　

Ingredients

Makes 4 servings

　　3/4 cup orzo

　　1 (15-ounce) can black-eyed peas, drained and rinsed

　　1 large tomato, diced (1 cup)

　　2 tablespoons chopped fresh flat-leaf parsley

　　2 tablespoons red-wine vinegar

　　2 tablespoons extra-virgin olive oil

　　1 teaspoon salt

　　1/2 teaspoon black pepper

　　1/2 seedless cucumber, halved lengthwise, cored, and diced (1 cup)

　　1/2 cup pitted kalamata olives, slivered

　　1/3 cup thinly sliced red onion

　　1 teaspoon grated lemon zest

　　2 tablespoons fresh lemon juice

　　1 tablespoon finely chopped fresh oregano leaves

　　2 to 3 cups coarsely chopped romaine

　　1/2 pound feta, crumbled (1 cup)

　　4 to 8 peperoncini

　　Pita chips, for serving

　　Special equipment: 4 (16-ounce) wide-mouth jars or containers with lids

　　

Step 1

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

　　

Step 2

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

　　

Step 3

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

　　

Step 4

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

　　

DO AHEAD

Step 5

ASSEMBLED JARS can be chilled up to 6 hours. Serve at room temperature.

　　The Epicurious Cookbook