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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?
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
Makes 4 servings/jarsIngredients 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.
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!
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 2014-2023 - 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 2014-2023 - Rachel Maser - CleanFoodCrush.com
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