What better way to fuel up during the day than with another mason jar salad? It's light, easy to fix, and super portable. One of my favorite salads that I whip up is my riff on the Greek salad, minus the feta, although you can feel free to add some of this salty cheese to it if you want to. The chickpeas give you plenty of protein while the olives have good-for-you fats and the veggies are chock-full of vitamins and minerals. Best of all, this meal isn't heavy so you won't find yourself with a case of the post-lunch sleepies at work!
As with all mason jar meals, it's best to put the dressing on the bottom of the jar and then put the most durable item on top of the dressing, keeping the most fragile items away from the dressing until you shake it up. This prevents mush salads or the need to store your dressing separately from your ingredients.
2 cups cooked chickpeas
2 cups cherry tomatoes
1 cup calamata olives
1 cup chopped cucumber (about 1 medium cucumber)
1 cup chopped bell peppers
1/4 cup freshly squeezed lemon juice
1/3 cup extra virgin olive oil
salt to taste (optional)
Combine lemon juice, olive oil, and salt if desired in a small mason jar and shake until combined. Divide dressing between four mason jars evenly. Then place 1/4 cup chickpeas in each mason jar, followed by 1/8 cup bell peppers. After that, add approximately 1/8 cup calamata olives and then 1/8 cup cucumbers on top of that. Finally, add 1/4 cup cherry tomatoes. Repeat the layering until ingredients are gone or jar is full. Store in the fridge. When you're ready for your mason jar meal, simply shake the jar to spread the dressing around. You can eat straight from the jar or pour it on a plate. Serves 4. Enjoy!
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