Description
These Mason Jar Greek Salads with Feta and Chickpeas are the ultimate meal prep lunch! Layered with fresh veggies, protein-packed chickpeas, tangy feta, and a zesty lemon vinaigrette, they stay crisp and delicious for up to 5 days in the fridge.
Ingredients
For the Lemon Vinaigrette (makes 4 servings):
3 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
For Each Jar (makes 4 jars):
1 cup canned chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
3/4 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup Kalamata olives, pitted and halved
1/4 cup crumbled feta cheese
1.5 cups fresh romaine lettuce or baby spinach, chopped
Instructions
1. Make the dressing: In a small bowl, whisk together lemon juice, olive oil, garlic, oregano, salt, and pepper until emulsified.
2. Layer the jars: Pour 2-3 tablespoons of dressing into the bottom of each wide-mouth quart-sized mason jar.
3. Add chickpeas directly on top of the dressing.
4. Layer in the cherry tomatoes, followed by cucumber, red onion, olives, and feta cheese.
5. Finish by packing the greens on top to fill the jar. Seal tightly with the lid.
6. Store in the refrigerator for up to 5 days.
7. When ready to eat, shake the jar vigorously for 30 seconds to distribute the dressing, or pour contents into a bowl and toss.
Notes
Use wide-mouth jars for easier layering and eating.
Always put the dressing on the bottom so greens stay crisp.
Feel free to add grilled chicken, shrimp, or quinoa for extra protein.
For a pasta salad twist, add cooked orzo or couscous in place of some greens.
The salad tastes best within 3-5 days of prep.
- Prep Time: 20
- Category: Lunch
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 jar
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg