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

Ingredients

For the Salad

1 cup Quinoa

1 13.5-oz can Chickpeas

2 Cucumbers

1 pint Cherry tomatoes

½ cup Parsley

5 ounces Arugula

For the Lemon Dressing

2 Lemon

¼ cup Olive oil

1 tbsp Honey

1 tsp Garlic powder

2 tsp Dijon mustard

Salt

Black pepper

Cuisine:

American Recipes

Ingredients

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

Lemon Chickpea & Quinoa Jar Salads

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:

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.

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!