Mediterranean Chickpea Salad Jar

How to Make Mediterranean Chickpea Salad Jar

1. 1

   Step 1: Whisk the dressing

   In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice and salt & pepper. Whisk or shake vigorously until emulsified and set aside so flavors can meld while you prep the rest of the ingredients.

   For this step

   • 1/3 cupExtra-virgin olive oil
   • 1/4 cupFresh lemon juice
   • 1 tspSalt & freshly ground black pepper
   
2. 2

   Step 2: Prepare the chickpeas

   Drain and rinse the cooked chickpeas thoroughly, then pat them dry with paper towels to remove excess moisture. Place the chickpeas in a large mixing bowl to be combined with the vegetables and dressing.

   For this step

   • 3 cupsCooked chickpeas (drained, rinsed)
   
3. 3

   Step 3: Chop the vegetables and herbs

   Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, halve the pitted Kalamata olives and chop the parsley. Add all the chopped vegetables and herbs to the bowl with the chickpeas.

   For this step

   • 2 cupsCherry tomatoes (halved)
   • 1 1/2 cupsEnglish cucumber (diced)
   • 1/2 cupRed onion (thinly sliced)
   • 3/4 cupKalamata olives (pitted, halved)
   • 1/2 cupFresh parsley (chopped)
   
4. 4

   Step 4: Toss with feta and dressing

   Pour the dressing over the chickpeas and vegetables and toss gently to coat. Crumble the feta over the salad and fold it in just enough to distribute without breaking it up completely.

   For this step

   • 3/4 cupFeta cheese (crumbled)
   
5. 5

   Step 5: Jar and chill

   Divide the salad into four 1-pint jars (or airtight containers), pressing down slightly so the dressing coats evenly. Refrigerate for at least 30 minutes before serving; store up to 4 days and shake the jar before eating.
   

1. In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice and salt & pepper. Whisk or shake vigorously until emulsified and set aside so flavors can meld while you prep the rest of the ingredients.
2. Drain and rinse the cooked chickpeas thoroughly, then pat them dry with paper towels to remove excess moisture. Place the chickpeas in a large mixing bowl to be combined with the vegetables and dressing.
3. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, halve the pitted Kalamata olives and chop the parsley. Add all the chopped vegetables and herbs to the bowl with the chickpeas.
4. Pour the dressing over the chickpeas and vegetables and toss gently to coat. Crumble the feta over the salad and fold it in just enough to distribute without breaking it up completely.
5. Divide the salad into four 1-pint jars (or airtight containers), pressing down slightly so the dressing coats evenly. Refrigerate for at least 30 minutes before serving; store up to 4 days and shake the jar before eating.