This is your sign to upgrade your lunch with these Quinoa Chickpea salad jars. They’re easy to make, packed with veggies and plant protein, and will stay fresh in your fridge for days.
Simply layer the ingredients in a mason jar for a convenient, grab-and-go option that’s perfect for busy weekdays.
I always start with the dressing at the bottom, then the grains and protein, then veggies and herbs on top. This way you prevent sogginess while also marinating the quinoa in the yummy dressing. It’s a win-win!
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📖 Recipe
Chickpea Quinoa Salad Jars
Ingredients
Dressing
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- ¼ teaspoon salt
- 1 tablespoon maple syrup
- Black pepper to taste
Salad
- ¾ cup cooked quinoa* cooled
- ¾ cup cooked chickpeas I use from a can and drain and rinse them
- ½ cup cherry tomatoes sliced
- ½ cup cucumber cubed
- ½ cup carrot shredded
- ¼ cup red onion diced
- ¼ cup chopped parsley
Instructions
- In a small bowl, whisk all of the ingredients for the dressing until emulsified.1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon dijon mustard, ¼ teaspoon salt, 1 tablespoon maple syrup, Black pepper to taste
- In a large jar, add the dressing to the bottom, then layer the ingredients in the following order: quinoa, chickpeas, cherry tomatoes, cucumbers, carrot, red onion, and parsley.¾ cup cooked quinoa*, ¾ cup cooked chickpeas, ½ cup cherry tomatoes, ½ cup cucumber, ¼ cup red onion, ½ cup carrot, ¼ cup chopped parsley
- When ready to serve, transfer the salad to a bowl and toss to combine with the dressing. Serve!
Notes
Nutrition
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
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