Description
Looking for a healthy, no-fuss lunch option that you can prep ahead and enjoy all week? This Mason Jar Greek Salad with Chickpeas is the answer
Ingredients
For the Salad:
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 4 cups chopped romaine or mixed greens
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
1. Make the dressing
In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper. Taste and adjust seasoning as needed.
2. Layer the jars
Grab four clean mason jars (16-ounce wide-mouth recommended). Layer the ingredients in the following order for optimal freshness:
- Dressing (about 2 tablespoons per jar)
- Chickpeas
- Cucumbers
- Cherry tomatoes
- Red onion slices
- Feta cheese
- Chopped romaine or greens
3. Seal and refrigerate
Tightly seal the jars and refrigerate for up to 4 days.
4. To serve
Shake the jar well to distribute the dressing, then eat directly from the jar or pour into a bowl.
Notes
-
Use wide-mouth jars — Easier to fill, shake, and eat from.
-
Pre-chop veggies on Sunday — Store separately and assemble mid-week.
-
Double the dressing — Use later for other salads or roasted veggies.
-
Label jars with the prep date — Helps track freshness.
-
Store jars with dressing side down — If you want to keep greens extra dry.
- Prep Time: 15
- Category: Lunch
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 11g
Keywords: Colorful Mason Jar Greek Salad with Chickpeas