Greek chickpea mason jar salads

Name: Greek chickpea mason jar salads
Prep time: 18 min
Cook time: 2 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: ⅓ cup olive oil; 3 tbsp red wine vinegar; 1 lemon, juiced; 1 tsp dried oregano; 1 clove garlic, grated; ¾ tsp salt; ¼ tsp black pepper; 2 cans chickpeas, drained and rinsed; ¼ red onion, thinly sliced; 1 English cucumber, diced; 2 cups cherry tomatoes, halved; ½ cup Kalamata olives, halved; ¾ cup feta cheese, crumbled; 6 cups romaine lettuce, chopped

Lemony chickpeas, cucumber, tomatoes, olives and feta stacked under crisp romaine, four no-cook lunches that stay crunchy all week.

20 min total
18 min hands-on
Anyone can make this
Serves 4
About $3.92 a serving
580 calories
Good the next day
Vegetarian
Gluten-free

Dolly says: It’s ready in 20 minutes, start to finish.

Ingredients

For 4 servings.

1 lemon, juiced
1 clove garlic, grated
2 cans chickpeas, drained and rinsed
¼ red onion, thinly sliced
1 English cucumber, diced
2 cups cherry tomatoes, halved
½ cup Kalamata olives, halved
¾ cup feta cheese, crumbled
6 cups romaine lettuce, chopped

From your pantry

⅓ cup olive oil
3 tbsp red wine vinegar
1 tsp dried oregano
¾ tsp salt
¼ tsp black pepper

Each serving has about 580 calories, 20 g protein, 49 g carbs and 35 g fat, and costs about $3.92 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No lemons? Limes work.
No red onions? White onions or yellow onions work.
No English cucumbers? Cucumbers or mini cucumbers work.
No Kalamata olives? Black olives work.
No feta cheese? Goat cheese works.
No romaine lettuce? Green leaf lettuce or iceberg lettuce or butter lettuce works.

Steps

Tap an underlined word for a quick explanation.

Put the olive oil, vinegar, lemon juice, oregano, garlic, salt and pepper in a small jar, close the lid and shake hard until it looks cloudy.
Dolly’s tip: Taste it on a lettuce leaf, not a spoon. On its own it should taste a little sharper than you’d expect.
the onion, the cucumber, and the tomatoes and olives.
Divide the dressing among 4 quart jars or tall containers, then add the chickpeas and onion.
Dolly’s tip: Chickpeas and onion love sitting in dressing. Wet things at the bottom and lettuce at the top is the whole trick.
Layer in the cucumber, tomatoes and olives, then scatter the feta over.
Pack the romaine in on top until the jars are full, screw on the lids and refrigerate.
Dolly’s tip: They keep 4 days. Store them standing up so the dressing stays at the bottom.
At lunch, shake the jar hard, or tip it into a bowl and .