Greek Chickpea Salad Jars Recipe

The useful part

1
Whisk the olive oil, lemon juice, oregano, and salt in a small bowl.
2
Pour 2 tablespoons of dressing into the bottom of each jar so it stays away from the vegetables until lunch.
3
Layer the chickpeas, onion, tomatoes, cucumber, olives, and feta into the jars, leaving a little room at the top.
4
Seal and refrigerate. Shake each jar into a bowl when you are ready to eat, or pack it with a fork and a small bowl.

Work with what you have

Easy substitutions

Use the closest swap that fits what you have and how you plan to pack it.

crumbled goat cheese or omit it for a dairy-free jar

white beans or cooked lentils

Make the next meal easier

Spoon leftover salad into pita or over greens; keep the dressing at the bottom until serving.

Keep the prepared components chilled in sealed containers. Refrigerate within 2 hours and use within 3 days.

No reheating needed. Let the jar sit out for a few minutes if the dressing has thickened in the refrigerator.

For cooling, storing, and reheating details, use the USDA references below.