halfbakedharvest4.4
Mediterranean Chickpea and Egg Salad Jars
The most perfect salad to prepare on Sunday for easy work lunches. It's healthy, pretty, flavorful and can be prepared in under 30 minutes. It also uses pantry staples and vegetables you might already have on hand, or sitting in the fridge.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
1. In a medium bowl, combine the 1/3 cup of olive oil from the sun-dried tomato jar, the chopped sun-dried tomatoes, red wine vinegar, honey, juice from 1 lemon, dill, basil, red pepper flakes, and a pinch each of salt and pepper. Add the chickpeas and toss to coat. 2. Using four (16 ounce) glass jars, to the bottom of each jar, evenly layer the artichokes, carrots, and quinoa. Spoon the chickpeas and any vinaigrette left in the bowl over the quinoa. Layer on the cucumbers, feta cheese, and seeds. Add an egg to each jar. Seal the jars and keep in the fridge for up to 2-3 days. 3. To serve, pour the contents of the jar out into a bowl. Add the arugula, avocado and squeeze the remaining lemon juice over top. Season with salt, if desired. Enjoy!
red wine vinegar2 tablespoons(14 ounces) chickpeas, drained2 canshoney2 teaspoonscarrots, shredded2cucumbers, sliced or chopped2fresh arugula4 cupsavocado, sliced1
Nutrition Facts
calories
1138 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
18 g
sugar Content
15 g
sodium Content
505 mg
protein Content
27 g
cholesterol Content
203 mg
carbohydrate Content
67 g
saturated Fat Content
6 g
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