Trader Joe's Chickpea and Quinoa Mason Jar Salad
This awesome salad is perfect for travel, meal-prep, or picnics! Oh, and the best part? It's Trader Joe's-friendly!
Servings 4 people
Ingredients
Lemon Shallot Dressing
- ½ cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 1 tsp honey
- ½ tsp stone ground mustard
- ½ shallot minced
- ¼ tsp each: pepper, salt, + oregano
Salad
- 1 15 oz can garbanzo beans drained and rinsed
- ½ cup fresh mozzarella shredded or pearls
- 3 Persian cucumbers chopped
- ¼ cup red onions chopped
- ¼ cup tomatoes chopped
- ¼ cup Kalamata olives chopped
- ½ cup quinoa cooked and cooled to room temperature
- ¼ cup salami sliced into strips
- ¼ cup lettuce blend or baby arugula
Instructions
- Whisk together all of the ingredients for the lemon shallot vinaigrette. Set aside.
- Drain and rinse the chickpeas and put them in a bowl with the mozzarella. Add the dressing, cover, and set aside while you prep the rest of your ingredients.
- Grab 4 wide-mouth mason jars and divide the chickpeas and mozzarella equally between the jars. It’s important to put the chickpea mixture as the base of the mason jar salad so that the rest of your ingredients don’t get soggy.
- Next layer the cucumbers (between the mason jars), then the red onions, tomatoes, kalamata olives, quinoa, and salami.
- To finish, top each mason jar with lettuce and screw the lids on. Store in the refrigerator.
Notes
Storage: This is kind of going to depend but I’d say 3-4 days max in the fridge for this salad. It wont’ get soggy as long as you later it the way the recipe is written.