These salad jars are ideal to throw into lunchboxes or to grab out of the fridge if you’re in a rush to go somewhere. Seasoned, crispy chickpeas piled under layers of heirloom tomatoes, fresh parsley, crumbled feta and red onion with a delicious zesty dressing. A tasty, healthy salad that is so convenient and can be made in advance to last you a whole week of lunches. Enjoy! P.S. (You can find the best hand-held juicer, shown below, by Zulay Kitchen for all your lemon-squeezing needs on my Amazon shop, click here!)
Mediterranean Chickpea & Feta Salad Jars
Course: AppetizersDifficulty: Easy4
servings30
minutes40
minutes300
kcalIngredients
1 can chickpeas
A few tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 lemon, juiced
kosher salt
3 cups heirloom or cherry tomatoes, halved
1 large bunch fresh parsley, chopped
1 red onion, diced
1 cup feta, chopped
1/2 cup olive oil
6 Tablespoons water
1 Tablespoon balsamic or red wine vinegar
a squeeze of lemon juice
1 clove garlic, minced
dash of kosher salt
Directions
- In a large skillet, heat olive oil over med-high heat and add the chickpeas. Sprinkle chickpeas with paprika and garlic powder. Add the lemon juice and a little kosher salt and continue sauteing until lightly crisped. Remove from heat and let cool.
- In 4 mason jars, distribute chickpeas evenly into each. Top with a layer of tomatoes, then a handful of fresh chopped parsley. Layer with some red onion and then top them off with the chopped feta cheese.
- In a small bowl, mix together olive oil, water, vinegar, lemon juice, minced garlic and a dash of kosher salt. Combine well and drizzle evenly over the salad jar contents.
- Seal and store jars in the refrigerator until ready to consume. Enjoy!