Chopped Chickpea Salad with Parmesan Vinaigrette
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A make-ahead chopped salad layered in six jars, with the Parmesan vinaigrette on the bottom. Keep the jars upright in the fridge, then toss in a bowl to serve.
Ingredients
Dressing
- 1 1/2 tbsp olive oil
- 3 tbsp red-wine vinegar
- 2 tbsp grated Parmesan
- 1 tbsp water
- 1 tsp sugar
- 1 minced garlic clove
- 1/2 tsp dried oregano
- 1/4 tsp ground black pepper
- 1/4 tsp salt
Salad
- 1 cup chopped red bell pepper
- 1 cup chopped cucumber
- 1/2 cup diced tomato
- 1/4 cup sliced red onion
- 1 cup canned chickpeas drained and rinsed
- 3–4 1/2 cups chopped romaine
Equipment
- jars
- mixing bowl
- whisk
Directions
- Prepare: Whisk all nine dressing ingredients together. Mix the bell pepper and cucumber in one bowl, and the tomato and onion in another. Rinse and drain the chickpeas.
- Assemble: Divide the dressing evenly among six jars, then add the pepper-cucumber mix, the tomato-onion mix, the chickpeas, and the lettuce on top.
- Store: Refrigerate for no more than 3–4 days.
- Serve: Keep the jar upright until mealtime. Pour it into a bowl, toss everything with the dressing, and serve cold.
Notes
Uses 1/2–3/4 cup lettuce per jar.
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 130g | Calories: 97kcal | Carbohydrates: 11g | Protein: 3.2g | Fat: 4.8g | Saturated Fat: 0.8g | Trans Fat: 0g | Cholesterol: 1.6mg | Sodium: 200mg | Potassium: 228mg | Fiber: 3.1g | Sugar: 4.1g | Vitamin A: 3002IU | Vitamin C: 36mg | Calcium: 46mg | Iron: 0.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 side salads; diced tomato counted as tomatoes. Brands and portions vary, so use it only as an approximation.