Lemon Chickpea & Quinoa Jar Salads

Name: Lemon Chickpea & Quinoa Jar Salads
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: Quinoa 1 cup; Chickpeas 1 13.5-oz can; Cucumbers 2; Cherry tomatoes 1 pint; Parsley ½ cup; Arugula 5 ounces; Lemon 2; Olive oil ¼ cup; Honey 1 tbsp; Garlic powder 1 tsp; Dijon mustard 2 tsp; Salt; Black pepper

Mixed Salad with Lemon Dressing

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15m
Serves 4
Easy
(1)

Ingredients

Adjust Servings:

	For the Salad
	1 cup Quinoa dry
	1 13.5-oz can Chickpeas rinsed and drained
	2 Cucumbers medium, sliced
	1 pint Cherry tomatoes halved
	½ cup Parsley chopped
	5 ounces Arugula fresh
	For the Lemon Dressing
	2 Lemon juiced
	¼ cup Olive oil
	1 tbsp Honey or maple syrup to make vegan
	1 tsp Garlic powder
	2 tsp Dijon mustard
	Salt to taste
	Black pepper to taste

Nutritional information

690

Calories

21.8g

Fat

103.1g

Carbohydrate

27.7g

Protein

0mg

Cholesterol

366mg

Sodium

Cuisine:

American Recipes

Lemon Chickpea & Quinoa Jar Salads recipe

And I’ve done it again, these Lemon Chickpea & Quinoa Jar Salads came top in the category for The Best Salad in a Jar – self-proclaimed! Served in a mason jar, making it the perfect choice for brunch table designs or mini health cafes, if you happen to be opening one. With a rich source of protein from quinoa and chickpeas, I add cucumbers, tomatoes, parsley and arugula with a lemon, olive oil, honey, garlic powder and Dijon mustard.

To make Lemon Chickpea & Quinoa Jar Salads, you will need the following ingredients:

Ingredients for Lemon Chickpea & Quinoa Jar Salads

Steps to make Lemon Chickpea & Quinoa Jar Salads

1
Cook quinoa
10

Cook 1 cup of quinoa according to the package instructions then allow to cool before assembling the salad.
2
Prepare dressing
1

In a mixing bowl, whisk the juice from 2 lemons with ¼ cup of olive oil, 1 tablespoon of honey or maple, 1 teaspoon of garlic powder, 2 teaspoons of Dijon mustard and some salt and pepper to taste until well combined.
3
Assemble salad jars
4

Divide the prepared lemon dressing equally by pouring into 4 mason jars then divide 1 can of drained and rinsed chickpeas, equally, too. Top each portion with the chopped cucumbers then the cherry tomato halves, followed by cooled quinoa and finally sprinkle with even amounts of chopped parsley and fresh arugula.
4
Serve

When ready to serve, pour the ingredients into salad bowls, toss and enjoy!

If you’re still reading this Lemon Chickpea & Quinoa Jar Salads recipe then now is a good time to stop, go to your kitchen and get cracking. Let us know how your salads look and taste and use our online hashtag #cookmerecipes for us to see what you’re up to.

About the author

Jeff O'connor

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!