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Quinoa and Chickpea Mason Jar Salad

Quinoa and Chickpea Mason Jar Salad

A protein-packed mason jar salad with quinoa, chickpeas, cucumber, red bell peppers, and a lemon-tahini dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Mediterranean
Servings 4 jars
Calories 320 kcal

Equipment

  • Mason Jars
  • Knife

Ingredients
  

  • 1 cup Cooked Quinoa
  • 1 cup Chickpeas cooked or canned
  • 1 medium Cucumber diced
  • 1 medium Red Bell Pepper diced
  • 1/4 small Red Onion thinly sliced
  • 2 tbsp Lemon Juice
  • 2 tbsp Tahini
  • 1 tbsp Olive Oil
  • 1 clove Garlic minced
  • 2 tbsp Water
  • to taste Salt
  • to taste Black Pepper

Instructions
 

  • In a small bowl, whisk together the lemon juice, tahini, olive oil, garlic, water, salt, and black pepper to make the dressing.
  • Layer the mason jars with cooked quinoa, chickpeas, diced cucumber, red bell pepper, and red onion.
  • Pour the dressing over the layers, then seal the jars tightly.
  • Refrigerate for up to 4 days. When ready to eat, shake the jar to combine the ingredients.

Notes

This salad can be customized with additional veggies or proteins, such as grilled chicken or avocado.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 12gFat: 12gSaturated Fat: 1gSodium: 400mgPotassium: 350mgFiber: 8gSugar: 6gVitamin A: 350IUVitamin C: 40mgCalcium: 60mgIron: 3mg
Keyword healthy, meal prep, Protein-Packed
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