Mason Mediterranean Jar Salads

These protein-packed Mediterranean Mason Jar Salads are layered with fresh veggies, quinoa, and chickpeas with the most satisfying lemon garlic dressing! Reliable for meal prep and super straightforward to assemble!

Meal prep just got a whole lot easier with these Mediterranean mason jar salads! A cook keep making these for lunch because you can easily assemble them the night before, store them in the fridge and just pack them to-go in the morning (or to enjoy right at home because where are we even going these days??) Oh and they also taste SO dang good!

This recipe is essentially a variation of the Tomato, Cucumber and Chickpea Salad (one of the favs!), but A cook also added in some quinoa for extra protein and fiber along with fresh leafy arugula for a more complete salad. You could also add shredded chicken or a different variety of veggies and dressing to make these all your own! When you are ready to eat, just dump your salad out

What goes in

• 4 cups arugula, or other leafy greens
• 2 cups cherry tomatoes, halved
• 2 cups cucumber, diced
• 2 cups cooked quinoa
• 1 (15 ounces) can chickpeas, drained and rinsed
• 1/2 red onion, diced
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons red wine vinegar
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1/4 teaspoon black pepper

How it comes together

1. In a small bowl, whisk together the ingredients for the dressing. Distribute evenly among 4 mason jars so that the dressing is a the bottom of each.
2. Next, add chickpeas, red onion and fresh parsley evenly into each jar and give a little mix. Then layer with tomatoes, cucumber, quinoa, and topping it last with fresh arugula.
3. Store in the fridge until ready to eat. To serve, either dump out and enjoy or shake it up and eat right from the jar!

Keep in mind

*This salad should last up to 3 to 4 days in the fridge.