Do you have a mason jar yet? Mason jar salads are super easy to make the night before and transport with you the next day. When ready for lunch, just dump into a bowl and enjoy! If you layer it properly, nothing gets soggy.
This is a salad recipe that originated from my friend Melissa and I created this with what I had and what sounded good.
I love chickpeas because they are filled with fiber and really do fill you up for awhile.
The key to this is layering as it so nothing gets soggy.
1st layer: Dressing (combine 3 ingredients in separate bowl & whisk together)
- 1 tbsp. hummus
- 1 tbsp. lemon juice (fresh)
- 1 tbsp. avocado oil
2nd layer: Chickpeas
- 1/3 cup chickpeas
3rd layer: Veggies
- 1/4 cup red pepper, chopped
- 1/3 cup cucumber, chopped
4th layer: Feta
- 3 tbsp feta, crumbled
5th layer: Greens – packed and smashed in. Mine seemed full but I was able to smash a decent amount of spinach at the top.
- 1-2 handfuls Spinach (whatever you can get in the top)
300 Calories, 22g Fat, 6g Fiber, 2g Sugar, 10g Protein