Have I mentioned before that I’m a salad addict? I love that there are so many variations you can make. Crunchy fresh veggies, sweet ripe fruit or wholesome beans….the possibilities are endless. Top it off with a homemade dressing (an easy vinaigrette is always my favorite) and you have a healthy, tasty meal.
During the spring and summer months, salads become a staple in our house. We make a habit of buying fresh produce from our local farmer’s markets, I love knowing where our food is coming from. And on those long hot summer days a light, crisp salad is the perfect addition to any meal.
In an effort to eat healthy during the week when the days are busy and hectic, I like to make my favorite salad and pre-pack it in mason jars. It’s a convenient way to make eating healthy easy. Just grab one from the fridge, give it a shake and you’ve got lunch on the go.
This Layered Greek Chickpea Salad is one of my favorite recipes. It’s healthy (chickpeas are full of fiber) and brimming with flavor. I love to make a bunch of these jars on a Sunday to have on hand as easy lunches through the week. Just make sure you don’t add the spinach if you plan on keeping these in the fridge more than a day or two.
- Canned chickpeas, drained and rinsed
- Cherry tomatoes, chopped
- Cucumber, diced
- Red onion, diced
- Black olives, sliced
- Feta, crumbled
- Baby spinach
- Olive oil
- Red wine vinegar
- Dried oregano
- Salt and pepper, to taste
- Layer chickpeas, tomatoes, cucumber, red onion, black olives and feta in a mason jar.
- Add 1-2 tablespoons of olive oil and red wine vinegar and sprinkle with dried oregano.
- Top with spinach.