Go Back

1) Mediterranean Chickpea Salad Jar

I make this when I need a fast lunch that lasts a few days in the fridge without turning into mush. My kids like scooping the chickpeas and olives first, which means I get the feta all to myself.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked chickpeas or 1 can, drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1/2 cup cucumber diced
  • 1/4 cup red onion thinly sliced
  • 1/3 cup feta crumbled
  • 2 tbsp Kalamata olives sliced
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp dried oregano
  • Salt and pepper to taste

Method
 

  1. Layer chickpeas in the jar bottom.
  2. Add cucumber, tomato, onion, olives, then feta on top.
  3. Whisk olive oil, lemon, oregano, salt, and pepper in a small cup.
  4. Pour dressing into the jar and seal.
  5. Shake jar before eating and eat straight from it.