Mason Jar Salad
You'll love this Salad meal prep because it's full of fresh veggies, chickpeas, and feta cheese in a homemade dressing. Plus, the mason jar salads stay fresh all week, making it a convenient choice for quick and tasty lunches.
Prep Time20 minutes mins
Cook Time0 minutes mins
Total Time20 minutes mins
Course: Salad
Cuisine: Greek
Diet: Low Fat
Servings: 4
For the Salad Jar
- 2 cups diced English cucumber one large or 2 medium
- 1 pack cherry tomato chopped, about 1 ¼ cup
- 1 yellow bell pepper or green pepper, diced
- 1 medium red onion diced, about ½ cup
- ½ cup sliced kalamata olives
- 1 can Chickpeas garbanzo beans, 15.5 oz, drained
- 2 Romaine lettuce chopped, about 6 cups
- ¼ cup crumbled feta cheese 4 tablespoons
- 4 Mason Jars with lid, quart size or 32 oz
For the Dressing
- 1 teaspoon oregano
- 1 teaspoon basil
- ¼ cup red wine vinegar
- 1 garlic clove minced
- 1 tablespoon honey Dijon mustard
- 1/3 cup avocado oil or olive oil
- Salt and pepper to taste
To make the Greek dressing, add all the dressing ingredients into and small bowl and mix to combine. Set the bowl aside.
Set up and line up 4 Mason jars. Divide the dressing into 4 jars. It should be about 3 tablespoons each. Then add the diced cucumber, red onions, yellow or green peppers, chickpeas, kalamata olives, tomatoes, feta cheese, and finally add the romaine lettuce.
Close the mason jars with lids and store them in the fridge for up to 5 days until ready to serve.
- you may add in some chopped grilled chicken or shredded Rotisserie chicken for some added protein.
- To serve: invert the jar upside down into a small bowl. Empty the salad into the bowl, toss, adjust the taste if needed, and serve.
Calories: 253kcal | Carbohydrates: 10g | Protein: 3g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 8mg | Sodium: 395mg | Potassium: 252mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1471IU | Vitamin C: 60mg | Calcium: 88mg | Iron: 1mg