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 balsamic vinaigrette
- 1/2 cup roasted chickpeas
- 1/4 cup calamata olives, halved
- 1/4 cup chopped artichoke hearts
- 1/4 cup cherry tomatoes
- 2–3 tablespoons feta cheese
- 2 cups greens, I used Romaine lettuce
Instructions
- Place the dressing in the bottom of the jar.
- Add the roasted chickpeas.
- Add the olives, artichoke hearts, tomatoes and feta cheese.
- 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 Mediterranean salad and the taco salad above. Here are the full instructions for an easy way to roast chickpeas.Â
- If you want to add cucumber to this salad, throw it in the day you’re going to eat or serve the salad.
- Prep a few of these for the week and you can use up the whole can artichoke hearts.Â
- This salad is perfect with homemade balsamic vinaigrette recipe
- Store in the refrigerator and eat within 3 days.Â
- Prep Time: 5 mins
- Category: Salad
- Method: meal prep
- Cuisine: American
Nutrition
- Calories: 84
- Sugar: 2.1g
- Sodium: 519.5mg
- Fat: 4.6g
- Carbohydrates: 11.1g
- Protein: 3.5g
- Cholesterol: 8.3mg