Ingredients
Scale
- 1 cup canned chickpeas (rinsed and drained)
- 1 cup chopped cucumbers
- 1 cup chopped cherry tomatoes
- 1 cup cooked quinoa
- ½ cup chopped flat-leaf parsley
- 3–4 cups arugula
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- ½ teaspoon garlic powder
- Salt & pepper to taste
Instructions
- Prepare the dressing by whisking olive oil, lemon juice, Dijon mustard, maple syrup, garlic powder, salt, and pepper in a small bowl.
- Divide the dressing between two mason jars.
- Layer the ingredients starting with chickpeas, followed by quinoa, cucumbers, cherry tomatoes, parsley, and arugula.
- Seal the jars and store in the refrigerator.
Notes
Ensure layers are placed correctly to maintain freshness.
Chop veggies into uniform pieces for better mixing.
Swap chickpeas for black beans for a flavor variation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mason Jar
- Cuisine: Mediterranean
Nutrition
- Calories: 350
- Sugar: 6
- Sodium: 200
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 10
- Protein: 10
- Cholesterol: 0