Quinoa Chickpea Salad [In A Jar]

User Reviews

5

102 reviews
Excellent
  • Prep Time

    15 mins

  • Total Time

    15 mins

  • Servings

    3 to 6

  • Calories

    566 kcal

  • Course

    Salad

  • Cuisine

    American

Quinoa Chickpea Salad [In A Jar]

This Quinoa Chickpea Salad layered in jars combines cooked quinoa, canned chickpeas, chopped vegetables, and romaine lettuce with your favorite dressing. The salad is assembled in wide-mouth jars with dressing on the bottom, allowing the ingredients to absorb flavor while keeping leafy greens fresh until ready to serve. Tossing the salad just before eating blends the seasonings and textures for a crisp, satisfying meal option that can be prepped ahead and stored refrigerated.

Description

Quinoa Chickpea Salad [In A Jar] features layers of cooked quinoa, canned garbanzo beans, cherry tomatoes, cucumber, red onion, and chopped romaine lettuce in individual jars. The dressing is placed at the bottom so that the legumes and grains absorb flavor while insulating the leafy greens from sogginess. This layering technique keeps the salad fresh and crisp until mixed.

Once ready to eat, removing the jar lid and tossing the salad in a bowl or shaking the jar thoroughly blends the dressing with the vegetables and grains. The chickpeas offer a creamy texture, while quinoa adds a nutty chew, complemented by the fresh crunch of cucumber and romaine.

This make-ahead salad in jars is convenient for portable meals or meal prep, allowing you to customize the dressing and optional pumpkin seeds for added texture or flavor. Keeping the salad chilled further preserves ingredient freshness.

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Ingredients

Servings
  • 3 (26-ounce) wide mouth jars with a lid
  • 1 cup dressing your favorite
  • 1 garbanzo beans canned
  • 1 cup quinoa optional, cooked
  • 1 cup cherry tomato halved
  • 1 large cucumber diced
  • ¾ cup red onion diced
  • 4 ½ cups romaine lettuce or kale, chopped
  • pumpkin seeds optional

Instructions

  1. Add ⅓ cup of dressing per jar. Add the garbanzo beans and quinoa (if using). This will make the garbanzo beans and quinoa absorb flavor from the dressing.
  2. Add ⅓ of each of the cherry tomatoes, cucumbers, red onion, and pack the lettuce in each jar. Put the lid on each jar and store it in the refrigerator until ready to eat.
  3. When you’re ready, remove the lid and dump and toss the salad in a large bowl.
Equipments used:

Notes

  • Layer the salad with dressing on the bottom, followed by hardest ingredients first, then softer vegetables, and delicate leafy greens on top to maintain freshness.
  • Use airtight wide-mouth jars to keep the salads fresh in the refrigerator until serving.
  • Shake the jar or transfer contents to a bowl before eating to ensure the salad is thoroughly combined and dressed.

Nutrition Information

Show Details
Calories 566kcal (28%) Carbohydrates 74g (25%) Protein 20g (40%) Fat 23g (35%) Saturated Fat 3g (15%) Polyunsaturated Fat 11g (65%) Monounsaturated Fat 6g (30%) Trans Fat 0.1g (5%) Sodium 851mg (35%) Potassium 1237mg (26%) Fiber 19g (76%) Sugar 21g (42%) Vitamin A 10591IU (212%) Vitamin C 109mg (121%) Calcium 373mg (37%) Iron 7mg (39%)

Nutrition Facts

Serving: 3to 6

Amount Per Serving

Calories 566 kcal

% Daily Value*

Calories 566kcal 28%
Carbohydrates 74g 25%
Protein 20g 40%
Fat 23g 35%
Saturated Fat 3g 15%
Polyunsaturated Fat 11g 65%
Monounsaturated Fat 6g 30%
Trans Fat 0.1g 5%
Sodium 851mg 35%
Potassium 1237mg 26%
Fiber 19g 76%
Sugar 21g 42%
Vitamin A 10591IU 212%
Vitamin C 109mg 121%
Calcium 373mg 37%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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User Reviews

Overall Rating

5

102 reviews
Excellent

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