Greek Chickpea Jar Salads

Ingredients

• 1 can Chickpeas, canned no-salt-added, drained and rinsed
• 1 Cucumber, diced
• 1 cup Cherry tomatoes, halved
• ½ Red onion, thinly sliced
• ¼ cup Kalamata olives
• 3 oz Feta cheese, crumbled
• 4 tbsp Extra-virgin olive oil
• 3 tbsp juice Lemon
• 1 tbsp Red wine vinegar
• 2 tsp Dried oregano
• 1 tsp Dijon mustard
• 6 cups Romaine lettuce, chopped
• ¾ cup Quinoa (dry), dry, cooked (optional)

Method

1. Whisk olive oil, lemon juice, vinegar, oregano and Dijon. Divide among four jars — dressing always goes in first.
2. Layer in this order and do not improvise it: chickpeas and red onion (they marinate), then cucumber and tomatoes, then quinoa, then feta and olives, then romaine packed on top.
3. Seal and refrigerate up to 4 days. Shake into a bowl when you eat.

Notes

✨ The restaurant touch

Marinating the onion and chickpeas in the dressing for days is not a compromise — it is genuinely better than dressing a salad at the last second.

🧒 For the kids

Build a kid's version in a divided container instead: chickpeas, cucumbers, cheese, crackers. A jar you shake is an adult format.

🌿 From the garden

Cucumbers and tomatoes at their July peak.

🥡 Leftovers

That is the entire point. 4 days.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.