Chickpea Salad in a Jar

by

🌿 Chickpea Salad in a Jar 

❓ Q: What ingredients do I need?

A:

  • Dressing (goes on the bottom of the jar):

    • 2 tbsp olive oil

    • 1 tbsp lemon juice (or vinegar)

    • 1 tsp Dijon mustard (optional)

    • Salt & pepper to taste

    • 1 clove garlic, minced (optional)

  • Salad Layers (from bottom to top):

    • 1 cup canned chickpeas (rinsed and drained)

    • ½ cup cucumber, diced

    • ½ cup cherry tomatoes, halved

    • ¼ cup red onion, finely diced

    • ¼ cup bell pepper, diced

    • ¼ cup shredded carrot or grated beet

    • 2 tbsp crumbled feta cheese (optional)

    • 1–2 cups leafy greens (spinach, arugula, or mixed greens)

❓ Q: How do I assemble the salad in a jar?

A: Follow these steps (bottom to top):

  1. Add the dressing to the bottom of the jar.

  2. Add chickpeas next — they’re sturdy and won’t get soggy.

  3. Layer in the veggies: cucumber, tomatoes, red onion, bell pepper, carrot/beet.

  4. Add cheese if using (optional).

  5. Top with greens — they stay dry and fresh at the top.

❓ Q: What kind of jar should I use?

A: Use a quart-sized (32 oz) mason jar or any large jar with a tight lid. For smaller portions, a pint (16 oz) jar works too.

❓ Q: How long does it keep in the fridge?

A: Up to 4–5 days when stored tightly sealed and upright (so dressing stays on the bottom).

❓ Q: How do I eat it?

A: When ready to eat:

  1. Shake the jar well to mix the dressing up through the salad, or

  2. Dump the contents into a bowl and toss before eating.

❓ Q: Can I customize the ingredients?

A: Absolutely! Here are some swaps:

  • Protein: Add cooked quinoa, grilled chicken, tofu, or hard-boiled eggs

  • Veggies: Use corn, avocado (add last-minute), radishes, or olives

  • Dressing options: Balsamic vinaigrette, tahini-lemon, or Greek yogurt-based

Leave a Comment