A refreshing, layered salad bursting with citrus, herbs, chickpeas, and cucumber for light meals.
# What you need:
→ Citrus Herb Dressing
01 - 4 tablespoons extra-virgin olive oil
02 - 2 tablespoons freshly squeezed lemon juice
03 - 2 tablespoons freshly squeezed orange juice
04 - 1 teaspoon Dijon mustard
05 - 1 clove garlic, finely minced
06 - 1 tablespoon fresh parsley, finely chopped
07 - 1 tablespoon fresh mint, finely chopped
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper
→ Salad Base
10 - 2 cups cooked chickpeas, rinsed and drained
11 - 2 cups cucumber, diced
12 - 1 cup cherry tomatoes, halved
13 - 1/2 red onion, finely diced
14 - 1 cup red bell pepper, diced
15 - 1/2 cup shredded carrots
16 - 1/4 cup fresh dill, finely chopped
17 - 1/4 cup fresh parsley, chopped
18 - 2 tablespoons crumbled feta cheese, optional
# How to make it:
01 - In a small bowl or jar, whisk together olive oil, lemon juice, orange juice, Dijon mustard, minced garlic, parsley, mint, sea salt, and black pepper until well combined and emulsified.
02 - Divide dressing evenly among the bottoms of four wide-mouthed mason jars, using approximately 1.5 tablespoons per jar. Layer chickpeas as the first salad component (about 1/2 cup per jar), followed by cucumber, bell pepper, red onion, cherry tomatoes, and shredded carrots in sequence.
03 - Top each jar with chopped dill and parsley. Add crumbled feta cheese if desired. Seal jars tightly and refrigerate until ready to serve.
04 - When ready to eat, shake the sealed jar vigorously to distribute dressing throughout, or pour contents into a bowl and toss gently to coat all ingredients evenly.
