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Six mason jars filled with different colorful layered salads

Chickpea Taco Salad in a Jar

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  • Author: Melissa Griffiths- Bless this Mess
  • Total Time: 5 minutes
  • Yield: Serves 1 as a main dish or 4 as a side salad 1x


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!


  • 23 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


  1. Place the dressing in the bottom of the jar.
  2. Add the roasted chickpeas, rice, and corn.
  3. Top the corn with the bell peppers then tomatoes.
  4. Fill up your jar with the lettuce.
  5. Screw on the two piece lid (flat and band) and store in the fridge for up to a 7 days.


  • Simply open a 15-ounce can of chickpeas and give them a drain and rinse. Then toss them with your favorite spices and salt and roast for 15-20 minutes at 400 degrees.
  • Prep Time: 5 mins
  • Category: Salad
  • Method: meal prep
  • Cuisine: American


  • Calories: 189
  • Sugar: 3.1g
  • Sodium: 200.1mg
  • Fat: 6.8g
  • Carbohydrates: 28.4g
  • Protein: 4.3g
  • Cholesterol: 2.9mg