This salad in a jar recipe features quinoa, chickpeas, and a handful of Meditteranean inspired flavors like kalamata olives, a simple lemon vinaigrette, and feta. Keeps for up to 4 days in the fridge.
2 15ounce canschickpeasdrained and rinsed (equals 3 cups chickpeas)
2cupsroasted red pepper slicesfrom a 16-ounce jar
2smallcucumberschopped and seeds removed
½cupkalamata olivesdiced
½cuphummus
½cupcrumbled feta
¼cupsliced almonds
Instructions
Combine the quinoa and water in a medium sauce pot. Bring to a boil over medium-high heat. Reduce to a gentle simmer and cover. The quinoa is ready when the liquid is fully absorbed, about 15-20 minutes. Fluff with a fork.
In a small jar, whisk together the lemon juice, olive oil, honey, and salt. Alternatively, divide the ingredients between four jars: 2 tablespoons lemon juice, 1 tablespoon olive oil, ½ teaspoon honey, pinch of salt, 2 tablespoons chopped parsley.
Divide the ingredients between 4 pint-sized jars in this order: lemon vinaigrette with parsley, ¾ cup chickpeas, ½ cup cooked quinoa, ½ cup roasted red pepper slices, ½ diced cucumber, 2 tablespoons kalamata olives, 2 tablespoon feta, 2 tablespoons hummus, and 1 tablespoon sliced almonds,
Close the jar and store in the fridge for up to 4 days. Before serving, either shake in the jar or pour out into a bowl and stir to combine. Enjoy!
Notes
Portions: Although I include specific measurements for each jar to make it easy for those who want measurements, you really don't need to measure out each ingredient exactly. Just divide everything between four jars, adding the toppings that you like best in amounts you prefer.
Leftovers: Best within 4 days of refrigeration. Layer the ingredients in the order listed in the recipe for the best shelf-life.
Nutrition facts are just an estimation and will vary based on ingredients and brands used.