California Turkey, Chickpea & Sun-Dried Tomato Jar

Course Salad

Cuisine American

Keyword balsamic vinaigrette salad, make ahead lunch, mason jar salad, turkey chickpea salad

Prep Time 20

Total Time 20

Servings 5 jars

Five mason jar salads with smoked turkey, chickpeas, sun-dried tomatoes and goat cheese over a honey balsamic vinaigrette, topped with arugula. Easy to pack for the week.

Ingredients

Dressing

1/2 cup olive oil
1/4 cup balsamic vinegar
1 minced garlic clove
1 tsp Italian seasoning
4 tsp melted honey

Salad

1 pint cherry tomatoes halved
5 small cucumbers sliced
One 15-oz can chickpeas rinsed
One 3-oz package sun-dried tomatoes
10 tbsp goat cheese
1/2 lb smoked deli turkey chopped
One 5-oz package arugula

Directions

Prepare: Whisk or shake the vinaigrette ingredients together. Drain the chickpeas and pat them dry. Chop the vegetables and turkey.
Assemble: Divide 2–3 tbsp vinaigrette among five jars, then add tomatoes, cucumbers, chickpeas, sun-dried tomatoes, turkey, cheese, and arugula. Refrigerate; empty onto plates to serve.
Store: Refrigerate right away; for meal prep, eat within 3 days.
Serve: Keep the jar upright until it is time to eat. Tip it into a bowl, toss the salad 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; Italian seasoning counted as dried oregano, One 15-oz can chickpeas counted as canned chickpeas, drained (one can 250 g), goat cheese counted as soft goat cheese, smoked deli turkey counted as sliced turkey breast. Brands and portions vary, so use it only as an approximation.