High Protein Mediterranean Chickpea Salad Jars Recipe
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 cups cooked quinoa, cooled
- 1 large English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 small red onion, finely diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 1/2 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a small bowl or measuring cup, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper. Stir until the dressing is well combined and the salt has dissolved.
- Take four large (32 oz) wide-mouth mason jars. Divide the dressing evenly among the four jars, pouring it directly into the bottom of each jar. This ensures the dressing stays separated from the ingredients that might get soggy.
- Divide the halved cherry tomatoes and diced cucumbers between the jars. These “hard” vegetables can sit in the dressing without losing their texture, and they actually benefit from a little marinating time.
- Layer the finely diced red onion and sliced Kalamata olives on top of the cucumbers and tomatoes. This adds a punch of flavor to the middle layer of your salad.
- Add a layer of chickpeas to each jar, followed by a layer of cooked quinoa. These ingredients act as a barrier, soaking up any stray dressing while keeping the top layers dry and crisp.
- Finish each jar with a generous sprinkle of crumbled feta cheese and chopped fresh parsley. Seal the jars tightly with their lids and store them upright in the refrigerator.