Greek Chickpea Salad Jars

Greek chickpea salad jars contain cucumbers, tomatoes and feta in lemon dressing. Lay ingredients in jars for fresh, ready-to-eat lunches.

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Prep Time 20 mins

Total Time 20 mins

Cooking Method: layering, mixing, no-cook

Cuisine: Greek

Courses: dinner, lunch

Difficulty: Beginner

Servings: 4

Calories: 320

Dietary: high-fiber, Mediterranean diet, vegetarian

Description

Greek chickpea salad jars contain cucumbers, tomatoes and feta in lemon dressing. Lay ingredients in jars for fresh, ready-to-eat lunches.

Ingredients

Instructions

1
PREPARE DRESSING
In a small bowl, whisk olive oil, lemon juice, oregano, salt and pepper. Set aside.
Tip: Let dressing sit 10 minutes to allow flavors to meld.
2
PREPARE VEGETABLES
Wash and chop all vegetables. Drain and rinse chickpeas thoroughly.
Tip: Salt cucumbers lightly and drain excess liquid to prevent soggy salad.
3
LAYER SALAD JARS
Start with dressing from the bottom. Then add: chickpeas → cucumbers → onions → tomatoes → olives → feta. Press down gently after each layer.
Tip: Keep feta away from dressing to prevent dissolving.
4
SERVE AND STORE
Seal jars tightly and refrigerate for at least 1 hour before serving. Shake gently to distribute dressing when ready to eat.
Fridge: 4 days. Freezer: Not recommended.
Tip: Add fresh herbs just before serving for maximum flavor.

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