Layered mason jar salads with quinoa, chickpeas and fresh greens—customizable, stay crisp up to five days for easy lunches.
# What you need:
→ Salad base
01 - 5 cups baby spinach or mixed salad greens
02 - 2 cups cherry tomatoes, halved
03 - 2 cups cucumber, diced
04 - 1 cup shredded carrots
05 - 1 1/2 cups cooked quinoa or cooked brown rice, cooled
06 - 1 cup canned chickpeas (garbanzo beans), drained and rinsed
→ Protein (choose one or combine)
07 - 2 grilled chicken breasts, sliced (optional)
08 - 1 cup crumbled feta cheese (optional)
09 - 1 cup cooked lentils (optional)
→ Extras
10 - 1/2 cup red onion, thinly sliced
11 - 1 avocado, diced (add immediately before serving)
12 - 1/2 cup roasted sunflower seeds or pumpkin seeds
→ Dressing (makes ~1 1/4 cups)
13 - 1/3 cup extra-virgin olive oil
14 - 3 tablespoons balsamic vinegar
15 - 1 tablespoon Dijon mustard
16 - 1 clove garlic, minced
17 - Salt and freshly ground black pepper, to taste
# How to make it:
01 - Gather jars and tools; pat cooked quinoa or rice and proteins dry and allow to cool to room temperature.
02 - Whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl until emulsified.
03 - Pour 2 to 3 tablespoons of dressing into the bottom of each quart jar, dividing evenly.
04 - Pack chickpeas and the cooled cooked quinoa or rice directly on top of the dressing to keep them separated from greens.
05 - Add shredded carrots, diced cucumber, cherry tomatoes, and sliced red onion in even layers above the grains and legumes.
06 - Add your chosen protein—sliced grilled chicken, crumbled feta, or cooked lentils—so it remains between vegetables and greens.
07 - Finish each jar with baby spinach or mixed greens and sprinkle roasted seeds on top to preserve crispness.
08 - Tightly seal lids and refrigerate upright for up to 5 days; label with date prepared.
09 - When ready to eat, add diced avocado, shake jar vigorously or pour contents into a bowl and toss to combine; adjust seasoning.
