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