Mediterranean Mason Jar Salads

Marinated Chickpeas

• 2 oz cans chickpeas drained, 425 g cans
• ¼ cup Italian parsley chopped
• ¼ cup extra virgin olive oil
• 2 Tbsp white wine vinegar 30 mL
• 1 lemon 1 tsp of the grated zest and 2 Tbsp of the juice
• 3 cloves garlic minced
• ¼ tsp salt

Salad Fillings

• 1 ½ cups quinoa uncooked
• ½ medium red onion finely chopped
• ½ cup feta cheese cubed or crumbled
• ½ cup olive pitted
• 1 oz package cherry tomato halved
• 1 bell pepper chopped, any color
• ½ medium English cucumber chopped
• 3 to 4 cups romaine lettuce or enough to fill the jars, chopped