Salad Jars

Get ready to elevate your lunch game with this easy-to-make salad jar. Follow our step-by-step guide and bring a taste of freshness wherever you go. This insanely tasty salad prepped in a jar will be your next savior for meal prep. Created by gluten free goddess Margaret Pahos, you'll be craving your next salad in no time! Find more gluten free recipes created by Margaret here.

Ingredients:

• 1 x 400g can organic chickpeas, rinsed and drained
• 1 small red onion, finely sliced
• 1 teaspoon smoked paprika
• ¼ cup olive oil to marinate chickpeas
• ¼ cup balsamic vinegar
• 2 cups cooked quinoa
• 200g Greek feta, crumbled
• 2 cups baby rocket
• 2 large tomatoes, diced
• 1 Lebanese cucumber, diced
• 4 tablespoons hummus
• 3 tablespoons olive oil
• 1/3 cup lemon juice, freshly squeezed
• 1 teaspoon sea salt
• 1 teaspoon pepper

Method:

1. Cook the quinoa following the instructions on the packet.
2. Prepare the chickpeas. Place the chickpeas, red onion, 1/4 cup of olive oil, and balsamic vinegar in a bowl and combine. Set aside to ‘marinate’.
3. Prepare the vegetables. Dice the tomato and cucumber, wash and towel dry the rocket, and crumble the feta.
4. Prepare the dressing. Place the hummus, olive oil, lemon juice, sea salt, and pepper in a bowl and whisk to combine well.
5. Combine ingredients into your jars. Evenly distribute and layer into each jar, first the dressing, then the cucumber, tomatoes, quinoa, feta, chickpeas, and rocket. Close the lids and refrigerate for 4 days.