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    You are in: Home / Greek / Greek Salad With Orzo and Black-Eyed Peas Recipe
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    Greek Salad With Orzo and Black-Eyed Peas
    Greek Salad With Orzo and Black-Eyed Peas. Photo by Nancy's Pantry

    Photo by Nancy's Pantry

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    5.0 3

    Rate it! | Read 3 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    sofie-a-toast's Note:

    Great, healthy and flavorful lunch, light dinner or side! Good warm or cold - your pick!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool.
    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.
    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.
    4. 4
      I serve it with the romaine in the bowls first, topped with a layer of orzo mixture, layer of black-eyed-pea mixture, and finished topped with feta but you can also mix it all together if you prefer.

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    Nutritional Facts for Greek Salad With Orzo and Black-Eyed Peas

    Serving Size: 1 (355 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 455.3
     
    Calories from Fat 197
    43%
    Total Fat 21.9 g
    33%
    Saturated Fat 9.9 g
    49%
    Cholesterol 50.5 mg
    16%
    Sodium 1084.1 mg
    45%
    Total Carbohydrate 47.4 g
    15%
    Dietary Fiber 6.7 g
    27%
    Sugars 6.0 g
    24%
    Protein 18.5 g
    37%
    Detailed Nutrition Values About Nutrition Info

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