Wash 2 Tomatoes, 1 Cucumber, and 1 Red Onion.
Chop the tomatoes into bite-sized pieces.
Slice the cucumber into rounds or half-moons.
Thinly slice the red onion.
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Flora
165 Recipes
None
Easy
15 min
Spiciness
None
Difficulty
Easy
Time
15 min
Preparation
15 min
Cooking
None
2
1
1
150 grams
150 grams
2 tablespoons
1
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3 months ago
Translated
Jar Salad with Chickpeas is a vibrant, no-cook salad layered in a jar, perfect for a quick lunch or snack. It’s packed with fresh vegetables, quinoa, and chickpeas, all dressed in a zesty lemon-olive oil dressing.
None
Easy
15 min
Spiciness
None
Difficulty
Easy
Time
15 min
Preparation
15 min
Cooking
None
2
1
1
150 grams
150 grams
2 tablespoons
1
Wash 2 Tomatoes, 1 Cucumber, and 1 Red Onion.
Chop the tomatoes into bite-sized pieces.
Slice the cucumber into rounds or half-moons.
Thinly slice the red onion.
In a small bowl, combine 2 tbsps Olive Oil, the juice of 1 Lemon (use half per jar if making two portions), Salt, and Black Pepper to taste.
Stir well to mix.
Start by adding about half of the prepared dressing into each jar.
Layer the vegetables: add half of the chopped tomato, half of the sliced cucumber, and half of the red onion in each jar.
Add 75 grams Quinoa and 75 grams Chickpeas (canned, drained, and rinsed) to each jar.
Top with a few Black Olives and a generous sprinkle of Parsley.
Secure the lid on the jar and give it a gentle shake to distribute the dressing.
Enjoy immediately or refrigerate until ready to serve.
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