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Chopped Chickpea Salad with Parmesan Vinaigrette

Course Salad
Cuisine American
Keyword chickpea salad, make ahead salad, mason jar salad, parmesan vinaigrette
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 side salads
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

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.