Mason Jar Chickpea Chopped Salad

Mason Jar Chickpea Chopped Salad

Mason Jar Chickpea Chopped Salad

Flavorful, nutritious, and delicious! Easily adaptable to a vegan diet for convenient nutrition on the go!

Recipe and photography by Lindsay Cotter from Cotter Crunch

  • People: 1
  • Prep/Cook Time: 57
Mason Jar Chickpea Chopped Salad

Flavorful, nutritious, and delicious! Easily adaptable to a vegan diet for convenient nutrition on the go!

Recipe and photography by Lindsay Cotter from Cotter Crunch

  • People: 1
  • Prep/Cook Time: 57

Ingredients

  • 1/3 cup chickpeas (3 Tablespoons on the bottom and 1 Tablespoon on the top)
  • 1 sliced hard boiled (omit egg for vegan option)
  • 1 cup shredded/chopped Brussels sprouts and/or romaine lettuce
  • 2 Tablespoons to 1/4 cup crumbled feta (omit for vegan option or use vegan cheese of choice)
  • 2 Tablespoons diced celery rib
  • sliced apple or 1/4 c diced apple
  • fresh torn herbs like parsley and/or lemon slices
  • 2 Tablespoons Mariani's Nuts and Cherries Salad Toppers
  • Italian or Mustard Dressing, or dressing of choice

Instructions

  • 1. Assemble the salad in large mason jars (24-28 ounces) in order of layers listed from bottom of jar to top.
  • 2. Save the dressing to the side until right before eating. When ready to eat, drizzle dressing on top, close the lid and shake. Eat from the jar or pour into a bowl and enjoy.
  • 3. Make Ahead Tip – The salad can be made 2 days ahead (without dressing) and stored in the fridge.
  • 4. Storage – To keep sliced produce fresh, add a splash of lemon juice or add sliced lemon to the salad jars! Place them either in-between ingredients or on top.
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