Blueberry, Broccoli & Chickpea Detox Jar

Course Salad

Cuisine American

Keyword blueberry salad, chickpea broccoli salad, detox salad jar, meal prep mason jar salad

Prep Time 25

Total Time 25

Servings 5 jars

Five big jars of blueberries, broccoli, chickpeas, spinach and crunchy seeds over lemon vinaigrette. A simple way to meal prep lunches for a few days.

Ingredients

Salad

10 tbsp lemon vinaigrette
6 mini cucumbers sliced
1 1/4 cups shredded cabbage
1/2 red onion chopped
One 15-oz can chickpeas drained
1 1/4 cups chopped broccoli
1 pint fresh blueberries
1 1/4 cups shredded carrots
5 cups baby spinach
5 tbsp chopped raw almonds
5 tbsp pumpkin seeds

Directions

Prepare: Wash the produce and dry it thoroughly, drain the chickpeas, and make or buy a lemon vinaigrette.
Assemble: Divide the dressing between the jars. Add cucumber, onion, chickpeas, broccoli, cabbage, carrots, blueberries, spinach, almonds, and pumpkin seeds. Chill the jars upright; empty into bowls before eating.
Store: Refrigerate right away; for meal prep, eat within 3 days.
Serve: Stand the jar upright until you are ready to eat. Pour it into a bowl, toss with the dressing, and serve cold.

Notes

Keep refrigerated at 40°F (4°C) or below.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 5 jars; lemon vinaigrette counted as oil and vinegar dressing, One 15-oz can chickpeas counted as canned chickpeas, drained (one can 250 g). Brands and portions vary, so use it only as an approximation.