Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup cooked quinoa (cooled)
- 1 cup English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely diced
- 1/2 cup Kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 2 cups baby spinach or chopped romaine lettuce
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, garlic powder, salt, and pepper. Ensure the emulsification is smooth. Divide this dressing evenly among four wide-mouth quart-sized mason jars, pouring it directly into the bottom of each jar.
- Add the chickpeas directly on top of the dressing. Since chickpeas are sturdy, they can marinate in the dressing without losing their texture. Next, layer in the diced cucumbers, cherry tomatoes, and red onions. These vegetables act as a barrier, preventing the dressing from touching the more delicate ingredients later on.
- Distribute the cooked and cooled quinoa evenly across the four jars. Follow this with a layer of Kalamata olives and a generous sprinkle of crumbled feta cheese. The quinoa absorbs any excess moisture, while the feta stays fresh by sitting high above the liquid dressing.
- Fill the remaining space in the jars with the baby spinach or chopped romaine. Lightly pack the greens so the jar is full but not crushed. Wipe the rims of the jars clean, screw on the lids tightly, and refrigerate. When you are ready to eat, simply shake the jar vigorously to coat everything in dressing or pour it out into a large bowl.
- Cook Time: 20 minutes