Greek salad in a jar

Course Salad

Cuisine American

Keyword chickpea salad, greek salad, mason jar salad, meal prep lunch

Prep Time 15

Total Time 15

Servings 1 serving

Artichokes, cucumber, olives, tomatoes, feta and chickpeas layered over a creamy balsamic dressing, with romaine on top.

Ingredients

Dressing

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

Salad

3 to 4 canned halved artichoke hearts drained
1/2 cucumber cut into chunks
1/4 cup pitted kalamata olives roughly chopped
1/2 cup halved red grape tomatoes
1/4 cup feta cheese chunks
1/2 cup rinsed and drained canned chickpeas
1/2 head romaine lettuce chopped

Directions

To make the dressing, combine the oil, vinegar, mayonnaise, mustard, garlic, and a pinch each of salt and pepper in a jar or blender. Add the water, then shake or blend until smooth.
To build the salad, stack the ingredients in a 1-quart wide-mouth mason jar in this order: 1/4 cup dressing, artichoke hearts, cucumber, olives, tomatoes, feta, chickpeas, and lettuce on top. Close the lid and keep in the refrigerator. Give the jar a shake and eat right out of it.

Notes

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

Keeps in the fridge for up to 2 days. Keep at 40 F or below.

Nutrition

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