Layered jars with chickpeas, cucumber, citrus, and fresh herbs for a bright, protein-rich lunch option.
# What You Need:
→ Citrus Herb Dressing
01 - 4 tablespoons extra-virgin olive oil
02 - 2 tablespoons freshly squeezed lemon juice
03 - 2 tablespoons freshly squeezed orange juice
04 - 1 teaspoon Dijon mustard
05 - 1 clove garlic, finely minced
06 - 1 tablespoon fresh parsley, finely chopped
07 - 1 tablespoon fresh mint, finely chopped
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper
→ Salad Components
10 - 2 cups cooked chickpeas, rinsed and drained
11 - 2 cups cucumber, diced
12 - 1 cup cherry tomatoes, halved
13 - 1/2 red onion, finely diced
14 - 1 cup red bell pepper, diced
15 - 1/2 cup shredded carrots
16 - 1/4 cup fresh dill, finely chopped
17 - 1/4 cup fresh parsley, chopped
18 - 2 tablespoons crumbled feta cheese, optional
# How To Make:
01 - In a small bowl or jar, whisk together olive oil, lemon juice, orange juice, Dijon mustard, minced garlic, parsley, mint, salt, and pepper until well combined.
02 - Divide dressing evenly among the bottoms of four wide-mouthed mason jars, approximately 1.5 tablespoons per jar. Layer chickpeas as the first component, using about 1/2 cup per jar. Follow with sequential layers of cucumber, bell pepper, red onion, cherry tomatoes, and shredded carrots.
03 - Top each jar with chopped dill and parsley. Add crumbled feta cheese if desired. Seal jars tightly and refrigerate until ready to serve. When serving, shake the jar vigorously to mix, or pour contents into a bowl and toss to coat evenly with dressing.
