Description
Life gets busy, but that doesn’t mean that daily salads are out of your grasp – prep a salad in a jar in advance, and you’ll eat well all week long!
Ingredients
Scale
- 2–3 tablespoons ranch dressing
- 1/2 cup roasted chickpeas
- 1/2 cup brown rice
- 1/4 cup sweet corn (fire roasted if you can find it)
- 1/4 cup chopped sweet bell peppers
- 1/4 cup cherry tomatoes
- 2 cups chopped Romaine lettuce
Instructions
- Place the dressing in the bottom of the jar.
- Add the roasted chickpeas, rice, and corn.
- Top the corn with the bell peppers then tomatoes.
- Fill up your jar with the lettuce.
- Screw on the two piece lid (flat and band) and store in the fridge for up to a 7 days.
Notes
- Roast the chickpeas with salt, pepper, cumin, and smoked paprika (a hearty shake of each) and then use them in this taco salad and the Mediterranean salad below. Here are the full instructions for an easy way to roast chickpeas.Â
- You can use quinoa instead of rice and/or skip the corn altogether if you would like.Â
- Add some chopped avocado or shredded sharp cheddar cheese on the day you are going to eat it.
- Don’t skip making homemade ranch dressing.
- Store in the refrigerator and eat within a week.Â
- Prep Time: 5 mins
- Category: Salad
- Method: meal prep
- Cuisine: American
Nutrition
- Calories: 189
- Sugar: 3.1g
- Sodium: 200.1mg
- Fat: 6.8g
- Carbohydrates: 28.4g
- Protein: 4.3g
- Cholesterol: 2.9mg