Salad jars are an easy and fresh option for meal prep lunches, keeping your salad fresh for days. This recipe provides ingredients for a single jar, and can be scaled to make 3 (32oz) jars, 8 (12oz) jars, or 6 (16oz) jars for the week.
For the Chickpeas: Preheat oven to 425F. Rinse and drain chickpeas, then toss them in olive oil and seasoning of choice. Roast for 15-20 minutes or until crispy.
For the Quinoa: Cook according to the directions on the packet.
To assemble each jar: Add 1 1/2 tbsp olive oil, 2 tbsp lemon juice, salt + pepper, 1 cup cucumbers, 3/4 cup tomatoes, 1/2 cup red onions, 1 cup roasted chickpeas, 1 1/3 cups quinoa, 3 tbsp hemp seeds (optional) and 1/3 cup lettuce of choice. Cover the jars and refrigerate for up to 5 days. Add hummus on top when ready to eat.
