Chickpea Quinoa Salad Jars

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!

More Salad Recipes

If you tried these Chickpea Quinoa Salad Jars or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

📖 Recipe

Chickpea Quinoa Salad Jars

This is your sign to upgrade your lunch with these Quinoa Chickpea salad jars. They're easy to make, packed with veggie and plant protein and will stay fresh in your fridge for days.

5 from 1 vote

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 0 minutes minutes

Course: Main Course

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: 1 serving

Author: Petra

Cook ModePrevent your screen from going dark

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

Step-by-step imagesScroll back to find detailed recipe photos!

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!

Video

https://www.instagram.com/p/C9zzvxpogJy/

Notes

* To cook quinoa: rinse the quinoa under cold water, then combine it with water or broth in a pot at a ratio of 1 part quinoa to 2 parts liquid, bringing it to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed, then fluff with a fork. For ¾ cup of cooked quinoa, you'll need ½ cup of raw quinoa.

Nutrition

Serving: 1serving | Calories: 579kcal | Carbohydrates: 86.6g | Protein: 17.2g | Fat: 20.2g | Saturated Fat: 2.6g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 11.4g | Sodium: 1018.1mg | Potassium: 1071.5mg | Fiber: 16g | Sugar: 26.3g | Vitamin A: 569.1IU | Vitamin C: 47.1mg | Calcium: 170.9mg | Iron: 5.1mg

Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.

Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!