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Greek Artichoke & Chickpea Jar with Creamy Balsamic

Course Salad
Cuisine American
Keyword chickpea salad, creamy balsamic dressing, make ahead lunch, mason jar salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 serving
A Greek-style salad jar layered with artichokes, chickpeas, olives, feta and romaine over a creamy balsamic dressing. Pack it for a make-ahead lunch that keeps up to 2 days.

Ingredients

Dressing

  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 garlic clove minced
  • Kosher salt and black pepper
  • 1 cup warm water

Salad

  • 3–4 canned artichoke heart halves drained
  • 1/2 cucumber chunked
  • 1/4 cup roughly chopped pitted Kalamata olives
  • 1/2 cup halved red grape tomatoes
  • 1/4 cup feta chunks
  • 1/2 cup canned chickpeas rinsed and drained
  • 1/2 head chopped romaine

Directions

  • Prepare: To make the dressing, blend or shake together the olive oil, balsamic vinegar, mayonnaise, Dijon mustard, minced garlic, salt, pepper, and 1 cup warm water. Wash and drain the salad ingredients.
  • Assemble: Pour 1/4 cup dressing into the jar. Add the artichoke hearts, cucumber, olives, tomatoes, feta, chickpeas, and romaine in that order. Put the lid on and refrigerate for up to 2 days. Shake it, or empty it into a bowl, to serve.
  • Store: Refrigerate right away and eat within 2 days.
  • Serve: Keep the jar upright until it is time to eat. Pour it into a bowl, toss everything with the dressing, and serve cold.

Notes

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

Nutrition

Serving: 2003g | Calories: 1873kcal | Carbohydrates: 193g | Protein: 52g | Fat: 114g | Saturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 2030mg | Potassium: 4672mg | Fiber: 81g | Sugar: 32g | Vitamin A: 23041IU | Vitamin C: 115mg | Calcium: 645mg | Iron: 15mg

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); Dijon mustard counted as prepared mustard, artichoke heart halves counted as artichoke hearts (one 14-oz can 400 g), roughly chopped pitted Kalamata olives counted as ripe olives (one 4-oz can 113 g), canned chickpeas counted as canned chickpeas, drained (one can 250 g). Brands and portions vary, so use it only as an approximation.