Chickpea Arugula Salad Recipe

If you are like me and love a recipe that's nourishing, colorful, beautiful and practical, this Mason Jar Chickpea and Arugula Salad checks all the boxes.

Prep Time20

Total Time20

Course: Salad

Cuisine: American, Mediterranean

Keyword: chickpea arugula salad, chickpea arugula salad in a jar, Mason Jar Salad, meal prep salads, salad in a jar

Servings: jars

Author: Silvia Dunnirvine

Equipment

3 32oz Mason Jars

Ingredients

2 cans chickpeas
4 cups arugula
1 cup tomatoes diced small
1 cup red onions diced small
1 cup carrots chopped small
1 cup cucumbers chopped small
1 cup bell pepper chopped small

Mediterranean Dressing

1/2 cup olive oil high quality finishing oil
2 lemon juiced
1 tbsp country dijon mustard with seeds
1/2 tbsp oregano
salt and pepper to taste

Instructions

Chop and measure the veggies all at once, set them aside on separate individual containers.
In a small jar whisk together the Mediterranean dressing for the salad. Shake well.
Start building the Mason jar salad by layering each ingredient, starting with the dressing about 3-4 tbsp of dressing on the bottom of a clean Mason jar. Followed by the chickpeas. It is very important that these are the first two ingredients! (see notes).
The next layers are; cucumber, carrots, tomatoes, red onions, bell pepper and arugula on top. Its okay if the order in which these ingredients are layered is different *as long as the bottom layer is dressing + chickpeas and the top layer for the greens* this will ensure freshness and long lasting salad.
Close salad jar lids tightly and refrigerate until ready to eat. Shake well before serving.

Notes

Notes:

Keep the dressing on the bottom of the jar along with the chickpeas to avoid getting the other veggies soggy. The chickpeas will not get soggy in contact with the dressing for a few days. Matter fact it will get more flavor from it!
Arugula (or your choice of greens) should be on top to avoid wilting or become soggy.

Nutrition