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Mediterranean Chickpea Mason Jar Salad

Mediterranean Chickpea Mason Jar Salad

5 from 1 vote
A make-ahead salad layered to stay fresh for up to 4 days — chickpeas, feta, olives, and greens in a jar.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1 jar
Course: Salad
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

Dressing (bottom layer)
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 clove garlic minced
  • 1/2 tbsp dried oregano
  • Salt and pepper to taste
Layers
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup cucumber diced
  • 1 cup canned chickpeas drained and rinsed
  • 1/4 cup red onion thinly sliced
  • 1/4 cup kalamata olives pitted and halved
  • 1/3 cup crumbled feta cheese
  • 1 1/2 cups chopped romaine lettuce or mixed greens

Method
 

  1. Whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper directly in the bottom of a wide-mouth mason jar.
  2. Add the cherry tomatoes and cucumber on top of the dressing.
  3. Add the chickpeas as the next layer.
  4. Add the red onion and olives.
  5. Add the crumbled feta.
  6. Top with the chopped romaine or mixed greens, pressing down gently.
  7. Seal the jar and refrigerate for up to 4 days.
  8. To serve, shake well or empty into a bowl and toss.

Notes

Use a wide-mouth quart jar for easy layering and eating. Always add greens last and make sure they're completely dry before adding.