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Chickpea Artichoke Salad Jars: A Nourishing Delight

Chickpea Artichoke Salad Jars
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Layered Mediterranean-inspired salad jars with lemony chickpeas, marinated artichokes, crisp veggies, and feta cheese. A portable, protein-packed lunch that stays fresh for days!

  • Author: ranime
  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Total Time: 15 mins
  • Yield: 1 salad jar (scale as needed) 1x
  • Category: Lunch/Meal Prep
  • Method: No-Cook Assembly
  • Cuisine: Mediterranean

Ingredients

Scale
  • Dressing (per jar):
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • Salt & pepper to taste
  • Layers (per 16-oz jar):
  • 1/2 cup cooked chickpeas (drained/rinsed)
  • 1/4 cup marinated artichoke hearts, chopped
  • 1/4 cup diced cucumber
  • 1/4 cup cherry tomatoes, halved
  • 2 tbsp crumbled feta cheese
  • 2 tbsp Kalamata olives, sliced
  • 1/4 cup shredded red cabbage
  • 1/4 cup baby spinach or arugula
  • 1 tbsp toasted pine nuts (optional)
  • Optional Add-ins:
  • 2 tbsp cooked quinoa or couscous
  • 1 tbsp sun-dried tomatoes
  • 1 tsp capers

Instructions

  1. Make dressing: Whisk olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a small bowl.
  2. Layer jars: Start with dressing at the bottom. Add ingredients in this order: chickpeas → artichokes → cucumbers → tomatoes → feta → olives → cabbage → greens. Top with pine nuts.
  3. Seal and store: Refrigerate upright for up to 4 days. The dressing marinates the ingredients from the bottom up.
  4. Serve: Shake jar to distribute dressing, then empty into a bowl or eat straight from the jar.

Notes

  • Meal prep: Assemble up to 4 jars at once for weekly lunches
  • Vegan option: Omit feta or use vegan cheese
  • Gluten-free: Ensure all ingredients are GF-certified
  • Crispier veggies: Add radishes or bell peppers
  • Protein boost: Add grilled chicken or tuna

Nutrition

Find it online: https://recipesfood.org/chickpea-artichoke-salad-jars/