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Greek Salad with Orzo and Black-Eyed Peas

['3/4 cup orzo', '1 (15-ounce) can black-eyed peas, drained and rinsed', '1 large tomato, diced (1 cup)', '2 tablespoons chopped flat-leaf parsley', '2 tablespoons red-wine vinegar', '2 tablespoons extra-virgin olive oil, divided', '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 oregano', '2 to 3 cups coarsely chopped romaine', '1/2 pound feta, crumbled (1 cup)', '4 to 8 peperoncini', 'Equipment: 4 (16-ounce) wide jars or containers with lids', 'Accompaniment: pita chips']

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

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