Mediterranean Chickpea & Feta Salad Jars

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

Recipe by Mama Of MontrealCourse: AppetizersDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 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!

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