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Mason Jar Chickpea Greek Salads Make Clean Eating Meal Prep Fun!

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
  • 15 oz. 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!