Thai chickpea salad in a jar

Course Salad

Cuisine American

Keyword chickpea quinoa salad, mason jar salad, thai peanut salad, vegan salad jar

Prep Time 20

Cook Time 15

Total Time 35

Servings 4 servings

Chickpeas, quinoa, spiralized zucchini and carrot, cabbage and peanuts over a peanut sesame dressing. Makes four pint jars.

Ingredients

Jar Salads

¾ cup uncooked quinoa
2 cups chickpeas
1 medium sized zucchini (spiralized)
½ jumbo carrot (spiralized)
1 ½ cups cabbage (shredded)
¼ cup honey roasted peanuts (or regular peanuts for vegan)

Tangy Peanut Dressing

1 tablespoon sesame oil
5 tablespoons rice vinegar
3 tablespoons peanut butter
1 tablespoon maple syrup
1 ½ tablespoons soy sauce (tamari or coconut aminos for gluten-free)
1 teaspoon ground ginger

Directions

Cook the quinoa following the package directions. Let cool.
Shake the dressing ingredients together and share them among 4 1-pint jars, about 2 tablespoons in each.
Add layers in this order: chickpeas, cooled quinoa, carrot noodles, zucchini noodles, shredded cabbage, honey roasted peanuts.
Close and keep in the fridge.
When you are ready to eat, shake everything out into a large bowl and eat it cold.

Notes

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

Keeps up to 4 days in the fridge.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; ¾ cup uncooked quinoa counted as dry quinoa, chickpeas counted as dry chickpeas, cups cabbage counted as shredded cabbage (a bag 397 g), ¼ cup honey roasted peanuts (the first choice counted), peanut butter counted as smooth peanut butter, tablespoons soy sauce (the first choice counted). Brands and portions vary, so use it only as an approximation.