Chickpea Mason Jar Salads

Level up your lunch packing game with these Chickpea Mason Jar Salads! Packed with veggies and plant-based protein, these will keep for several days in the fridge.

Course Salad

Cuisine American

Keyword Mason Jar Salad

Prep Time 20

Total Time 20

Servings

Calories 364kcal

Author Katie Trant

Equipment

Mason Jars

Ingredients

For the chickpea salad:

1 ¾ cups chickpeas Approx one 14oz can rinsed and drained
¼ cup sunflower seeds toasted
3 tablespoon plain yoghurt
1 - 2 Tbsps mayonaise
½ teaspoon Dijon mustard
1 tablespoon maple syrup
1 small red pepper finely diced
½ cup green onion thinly sliced
2 tablespoon fresh parsley finely chopped
1-2 tablespoon capers
salt and pepper

For the mason jar salads

1 cup cooked and cooled whole grain wheat berries, quinoa, oats, or a blend
1 pint cherry tomatoes sliced in half
½ medium long English cucumber diced
2 celery stalks diced
1 large carrot or other root vegetable, shredded
1 bunch romaine lettuce washed, dried, and torn into bite-sized pieces

Instructions

For the chickpea salad:

Place the chickpeas into a bowl and lightly smash them with a fork. Add the toasted sunflower seeds, yoghurt, mayo, mustard, green onion, parsley, and capers. Stir to combine, taste, and season with salt and pepper.

For the mason jar salads:

Spoon the chickpea salad into 4 widemouth mason jars.
Add ¼ cup of whole grain, followed by the sliced cherry tomatoes, then cucumbers, celery, carrot, and finally with the romaine lettuce.
Screw the lids on and place in the fridge until you're ready for them.
To serve, tip the contents into a bowl and toss lightly.

Notes

Nutrition values are an estimate only
Mason jar salads will last 4-5 days in the fridge if packed correctly

Nutrition