Cucumber Chickpea Salad Jar

side shot of quinoa and chickpea salad in a mason jar

5 from 3 votes

Incredible Chickpea and cucumber Salad Jar paired with a flavorful lemon vinaigrette! This easy-to-prep vegetarian lunch is filled with fresh veggies, chickpeas, and quinoa for a nutritious, protein-packed meal that's easy to grab and go.

Prep Time20

Total Time20

Course: Main Course, Salad

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: jar salads

Author: Rena

Equipment

4 mason jars, 32 oz each

Ingredients

Dressing ingredients:

2 lemons juiced, or about ¼ cup
2 tbsp honey or maple syrup for a vegan option
¼ tsp garlic powder
¼ tsp oregano
¼ tsp paprika
Salt and pepper to taste
1/4 cup extra-virgin olive oil or avocado oil

Ingredients for the salad:

2 (15-ounce) cans of chickpeas drained and rinsed
1 cup cherry tomatoes sliced
4 cups cooked quinoa cooled
1 medium red onion diced
1 large English cucumber diced
1/2 cup chopped fresh cilantro or parsley if you don’t like cilantro

Instructions

Prepare all the above ingredients so they are easily separated into 4 servings.
To make the mason jar salads, set up 4 mason jars
First, you will need to make the dressing. In a bowl, add the dressing ingredients: olive oil, lemon juice, honey, oregano, garlic powder, paprika, salt, and pepper. Mix to combine.
Divide the dressing into the 4 mason jars. Next, into each jar, add red onions, chickpeas, cucumbers, cooked quinoa, cilantro (or parsley), and lastly tomatoes.
Cover the jars and place them in the fridge until ready to serve for up to 5 days.
To serve, invert the jars into a medium-sized bowl and empty them into the bowl. Toss the salad together, adjust the salt if needed, and enjoy.

Notes

If you prefer not to make these into mason jars for meal prepping, you can toss all the ingredients into a large bowl, add the dressing, and serve.

feel free to add some crumbled feta and kalamata olives as well.

Nutrition