Lemon Chickpea & Quinoa Mason Jar Salads
Are you really a millennial if you don’t use mason jars for everything? They may be basic and trendy, but I’m okay with that. These Lemon Chickpea & Quinoa Mason Jar Salads are the perfect meatless, vegan, healthy meal prep. Just a simple lemon salad dressing, chickpeas, chopped cucumber and tomatoes, topped with a little fresh parsley and LOTS of arugula. Holy fresh, light, healthy, and filling weekday lunch.
Mason Jar Salads are perfect to pack for lunch at work. When ready to eat, all you need to do is dump into a bowl or plate and you’re good to go. No reheating needed, nothing. This makes a BIG salad! On top of the volume, you get lots of protein from the chickpeas and quinoa to really fill you up. No 3pm hunger cravings here! If you’re not vegetarian or limiting your meat, you can certainly add chicken or another protein of your choice to really amp up the meal.
Have I mentioned how easy these Mason Jar Salads are to throw together? In the time it takes the quinoa to cook, you’ll be able to chop up your cucumber and tomatoes and even mix up the easy lemon salad dressing. Heck, you’ll have time to spare!
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Passive Time | 0 minutes |
| Servings | 4 servings |
- 1 cup dry quinoa Cooked according to package directions and slightly cooled.
- 1 13.5 oz can chickpeas rinsed and drained
- 2 large cucumbers chopped
- 1 pint cherry tomatoes halved
- 1/2 cup fresh parlsey chopped
- 5 ounces fresh arugula
- 4 quart sized mason jars can use a different airtight container if you'd like
- 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
Ingredients Mason Jar Salads
Lemon Dressing
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- Cook your quinoa according to package directions. While the quinoa is cooking, in a medium bowl (or liquid measuring cup for easy pouring into jars) mix together the Lemon dressing using a whisk or fork. When quinoa is done cooking, allow to cool slightly before assembly the jars.
- 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.
- 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 🙂
