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Lemon Chickpea and Quinoa Mason Jar Salads

Two quinoa mason jar salads with layered ingredients
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★★★★★

5 from 1 reviews

Lemon Chickpea & Quinoa Mason Jar Salads are vegan and healthy meal prep. Just a simple lemon dressing topped with chickpeas, cucumber, tomatoes, quinoa, and lots of arugula. Perfect for easy weekday lunches!

Ingredients

Mason Jar Salads

  • 1 cup dry quinoa (Cooked according to package directions and slightly cooled)
  • 1 13.5 oz can chickpeas (rinsed and drained)
  • 2 medium cucumbers (chopped)
  • 1 pint cherry tomatoes (halved)
  • 1/2 cup fresh parlsey (chopped)
  • 5 ounces fresh arugula
  • 4 quart sized mason jars 

Lemon Dressing

  • 2 lemons, juiced
  • 1/4 cup olive oil
  • 1 tablespoon honey (or maple syrup to make vegan)
  • 1 teaspoon garlic powder
  • 2 teaspoons dijon musturd
  • salt & pepper, to taste

Instructions

  1. Cook your quinoa according to package directions.
  2. Make the Dressing. While the quinoa is cooking, in a medium bowl (or liquid measuring cup for easy pouring into jars) mix together the lemon dressing ingredients using a whisk or fork. When quinoa is done cooking, allow to cool slightly before assembly the jars.
  3. Assemble the jars. First, divide the dressing evenly among the jars. Then evenly divide the chickpeas. Followed by the cucumber. Followed by the tomatoes. Next, add the quinoa and finally add the fresh parsley and arugula.
  4. Seal the jars and store in the fridge until ready to eat. When ready to eat, dump the contents into a bowl or plate and toss together to allow the dressing to be mixed up with everything. Enjoy 🙂

Notes

Prepared Mason Jar Salads can be stored in the fridge for 4-5 days.

Nutrition

Keywords: Vegan Mason Jar Salad Recipe, Healthy Meal Prep Recipes, Healthy Lunch Meal Prep, Mason Jar Salad Recipes, Meal Prep Salad Recipe

Find it online: https://kathleenscravings.com/lemon-chickpea-quinoa-mason-jar-salads/