Lemon Chickpea & Quinoa Mason Jar Salads
These Lemon Chickpea & Quinoa Mason Jar Salads are the perfect meatless, vegan meal prep. The Lemon Dressing brings everything together for a fresh, light, healthy, and filling weekday lunch.
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
10minutes 0minutes
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
10minutes 0minutes
Ingredients
Mason Jar Salads
  • 1cup dry quinoaCooked according to package directions and slightly cooled.
  • 113.5 oz can chickpeasrinsed and drained
  • 2large cucumberschopped
  • 1pint cherry tomatoeshalved
  • 1/2cup fresh parlseychopped
  • 5ounces fresh arugula
  • 4quart sized mason jarscan use a different airtight container if you’d like
Lemon Dressing
  • 2 lemonsjuiced
  • 1/4cup olive oil
  • 1tablespoon honeyor maple syrup to make vegan
  • 1teaspoon garlic powder
  • 2teaspoons dijon musturd
  • salt & pepperto taste
Instructions
  1. 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.
  2. 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.
  3. 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 🙂