Roasted Chickpea Salad in a JAR

Dishplay_it with Myriam
by Dishplay_it with Myriam
2 servings
15 min

Hello Foodie Friends!

Here is a new salad creation, this roasted chickpea super food salad in a jar! This is the perfect salad to eat on the go, at the park, at a picnic, cubicle lunch or even in the car while waiting to pick up the kids from school.

It is super easy to make, with ingredients you may have in your fridge and pantry. Use you favorite salad dressing and play around with your favorite veggies. For this salad combination I decided to go Mediterranean style, added the roasted chickpeas, quinoa, cucumber, tomatoes and a lemon dressing.

The fin part is layering the veggies and you may plate it or eat from the jar. I started with the dressing, then the cucumbers, tomatoes, quinoa, pickled red onions, roasted chickpeas and fresh arugula. This keeps well in the fridge for up to 3-5 days.

Here are my fave ingredients to elevate this mediterranean salad in a jar.

I love to layer the salad with arugula but romaine lettuce or butter lettuce will work as well.

The roasted chickpeas adds the amount of protein you need on this serving with lots of flavor and layer of crunchiness.

Colorful layers of healthy goodness all in one jar.

I hope you like this recipe.

Let's cook together and ELEVATE home cooked meals!



Roasted Chickpea Salad in a JAR
Recipe details
  • 2  servings
  • Prep time: 10 Minutes Cook time: 5 Minutes Total time: 15 min
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  • 1 cup of cooked quinoa
  • 1 cup of roasted chickpeas
  • 4 Tbsp of pickled red onions
  • 2 Persian cucumbers (cubed)
  • 1 cup of baby tomatoes
  • 2 handfuls of baby arugula
Roasted chickpeas
  • 1 cup of cooked chickpeas
  • 1/2 tsp of paprika
  • 1/2 tsp of cumin
  • 1 Tbsp of olive oil
  • salt and pepper to taste
Lemon dressing
  • 1 lemon (juice)
  • 2-3 Tbsp of Extra Virgin olive oil
  • 1/2 grated garlic clove
  • Salt + pepper to taste

First, in a bowl mix in olive oil and seasoning and coat the cooked chickpeas. Then roast them at 350 degrees for 15 minutes. You may also pan seared them for 5 minutes in a hot cast iron pan.
Now, on to making the lemon dressing by mixing all the ingredients and whisking until smooth creamy consistency.
Now grab a mason jar and start layering the salad ingredients:
First pour a spoonful of lemon dressing, then add the cucumbers, then tomatoes, red pickled onions, 1/2 a cup of quinoa, 1/2 a cup of roasted chickpeas and topped it oof with a handful of arugula. Press down each layer so all gets compact in. You may shake it and eat off the jar or simply pour it into a salad bowl and enjoy.
Dishplay_it with Myriam
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