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7 Days Fun of Clean RecipesDownload
26May, 19
Clean Food Love

{NEW} 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

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

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