What’s in my healthy, vegan lunch box?
Mason jar salads, of course.
And this Chickpea Garden Veggie Mason Jar Salad with Maple Lime Vinaigrette is one of my favorite combinations.
The beauty of Mason jar salads is they offer the perfect solution for a satisfying, nutritious lunch on the go or as a quick and easy weeknight dinner.
The beauty of Mason jar salads is they offer the perfect solution for a healthy, nutritious, vegan meal on the go.
The key to success with Mason jar salads is the order you add your ingredients.
Always add the dressing first, followed by harder vegetables that won’t break down from the dressing.
Next, add softer, more tender vegetables and legumes.
Last, but not least, add green leafy vegetables and fresh herbs on top so they don’t get all soggy from the dressing.
You can experiment and use any combination of ingredients you prefer.
This vegan version is filled with fresh garden goodies, but don’t hesitate to add your own touch by including rice, quinoa, beans, and/or nuts.
Just be sure to add the softer ingredients toward the top to keep them nice and fresh!
Chickpea Garden Veggie Mason Jar Salad with Maple Lime Vinaigrette
Prep time: 30 minutes
Cook time: n/a
6 quart-sized mason jars
Maple Lime Vinaigrette:
2/3 c. extra virgin olive oil
1/3 c. good organic balsamic vinegar
2 t. fresh oregano leaves
3 T. fresh lime juice
1 T. organic maple syrup
Sea salt and black pepper, to taste
2 medium organic English cucumbers, chopped
2 large organic bell peppers, seeded, chopped
115-oz. can organic chickpeas, rinsed, drained
1 c. organic cherry or grape tomatoes, cut in half
2 heads organic Romaine lettuce, chopped
½ c. fresh organic parsley leaves, chopped
½ c. fresh organic basil leaves, chopped
To prepare the dressing, whisk the olive oil, vinegar, mustard, lime juice, and maple syrup together in a small glass or other non-reactive bowl.
Season with salt and pepper, to taste.
Taste and adjust seasonings, as desired.
Wash and pat dry all vegetables before prepping.
Toss Romaine lettuce, parsley, and basil in a medium bowl to combine.
Divide all vegetables into 6 equal portions and set aside.
Divide dressing among the 6 mason jars.
Add a layer of chopped cucumbers to each jar, followed by a layer of bell peppers.
Next, add chickpeas and then the grape tomatoes.
Top each jar with the lettuce-herb mixture and seal with a lid.
Store salads in the refrigerator until ready to serve.
Each salad will last 4-5 days.
To serve, remove from refrigerator and pour each jar into a salad bowl and enjoy!
Have you ever made mason jar salads?
Share your thoughts and comments with us.
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