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You’ll need 4 (28oz.) canning type, glass jars with lids to assemble the salads. Add 1 Tablespoon of extra virgin olive oil to each mason jar. Add 2 Tablespoons of apple cider vinegar to each jar.
Next, add in the remaining ingredients equally as follows from bottom to the top of each jar: chickpeas, diced onion, olives, cherry tomatoes, chopped cucumber, crumbled feta cheese and packed arugula right at the top.
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Mason Jar Chickpea Greek Salads
Here’s the CRAZY thing. Just a few short years ago, I was NOT a fan of arugula.
I never chose to add chickpeas to my salads. I rarely ate the Kalamata olives.
Not sure exactly what happened, but I currently CRAVE this salty, briny, peppery combo!
Anything Greek inspired, with a lemony, olive oily dressing and creamy feta…COUNT ME IN!
Have your tastes and preferences for foods changed and evolved over the years as well?
➡️ Why glass canning jars for salads?
Because they stay fresher this way! As long as you build it in the proper order (very important!) Then you’ll have tasty grab-n-go salads all week!
Makes 4 servings/jars
Ingredients for 4 jars/servings:
- 8 Tbsps apple cider vinegar
- 4 Tbsps extra virgin olive oil
- 1 large juicy fresh lemon, quartered
- sea salt and fresh ground black pepper
- 15oz. chickpeas, drained and rinsed well if using canned
- 1 red onion, diced small
- 1/2 cup Kalamata olives
- 1.5 cups cherry tomatoes
- 1 large English cucumber, chopped
- 1/2 cup crumbled feta cheese
- 2 cups packed baby arugula
Instructions:
You’ll need 4 (28oz.) canning type, glass jars with lids to assemble the salads. Add 1 Tablespoon of extra virgin olive oil to each mason jar. Add 2 Tablespoons of apple cider vinegar to each jar.
Then, squeeze 1/4 lemon and add a pinch of sea salt and pepper to taste into each jar.
Next, add in the remaining ingredients equally as follows from bottom to the top of each jar: chickpeas, diced onion, olives, cherry tomatoes, chopped cucumber, crumbled feta cheese and packed arugula right at the top.
Add lids to the jars, twist to seal, and refrigerate for up to 5 days. When ready to serve, just pour out the jar contents into a large bowl, gently toss to combine and enjoy!
❤Rachel
Ingredients
- 8 Tbsps apple cider vinegar
- 4 Tbsps extra virgin olive oil
- 1 large juicy fresh lemon, quartered
- sea salt and fresh ground black pepper
- 15oz. chickpeas, drained and rinsed well if using canned
- 1 red onion, diced small
- 1/2 cup Kalamata olives
- 1.5 cups cherry tomatoes
- 1 large English cucumber, chopped
- 1/2 cup crumbled feta cheese
- 2 cups packed baby arugula
Instructions
You'll need 4 (28oz.) canning type, glass jars with lids to assemble the salads.
- Add 1 Tablespoon of extra virgin olive oil to each mason jar.
- Add 2 Tablespoons of apple cider vinegar to each jar.
- Then, squeeze 1/4 lemon and add a pinch of sea salt and pepper to taste into each jar.
- Next, add in the remaining ingredients equally as follows from bottom to the top of each jar: chickpeas, diced onion, olives, cherry tomatoes, chopped cucumber, crumbled feta cheese and packed arugula right at the top.
- Add lids to the jars, twist to seal, and refrigerate for up to 5 days.
- When ready to serve, just pour out the jar contents into a large bowl, gently toss to combine and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 8 Tbsps apple cider vinegar
- 4 Tbsps extra virgin olive oil
- 1 large juicy fresh lemon, quartered
- sea salt and fresh ground black pepper
- 15oz. chickpeas, drained and rinsed well if using canned
- 1 red onion, diced small
- 1/2 cup Kalamata olives
- 1.5 cups cherry tomatoes
- 1 large English cucumber, chopped
- 1/2 cup crumbled feta cheese
- 2 cups packed baby arugula
Instructions
You'll need 4 (28oz.) canning type, glass jars with lids to assemble the salads.
- Add 1 Tablespoon of extra virgin olive oil to each mason jar.
- Add 2 Tablespoons of apple cider vinegar to each jar.
- Then, squeeze 1/4 lemon and add a pinch of sea salt and pepper to taste into each jar.
- Next, add in the remaining ingredients equally as follows from bottom to the top of each jar: chickpeas, diced onion, olives, cherry tomatoes, chopped cucumber, crumbled feta cheese and packed arugula right at the top.
- Add lids to the jars, twist to seal, and refrigerate for up to 5 days.
- When ready to serve, just pour out the jar contents into a large bowl, gently toss to combine and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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