Zesty Lemon Rice and Chickpea Salad Jars
30 minutes
Mediterranean
Serves: 4
These easy salad jars feature a layer of lemon garlic rice with marinated chickpeas, diced cucumber, and shredded carrots, for a bright, Mediterranean-inspired meal. Perfect for grab-and-go lunches, picnic spreads, or anything you need for a sunny pick-me-up!
Ingredients
- Royal Lemon, Garlic & Herb Basmati rice, 1 package, cooked and cooled
- Chickpeas, 1 can (15 oz), drained and rinsed
- Olive oil, 2 tablespoons
- Lemon juice, 1 tablespoon
- Garlic, 1 clove, grated
- Cucumber, 1 cup, diced
- Carrots, 1 cup, shredded
- Fresh parsley or dill, 2 tablespoons, chopped
- Arugula, 1 cup (or other greens like spinach or mixed greens)
- Feta, 1/4 cup, crumbled
- Walnuts, 1/4 cup, chopped
- Dates, 2-3, chopped
For honey-citrus vinaigrette:
- Olive oil, 2 tablespoons
- Orange juice, 1 tablespoon
- Apple cider vinegar, 2 teaspoons
- Honey, 2 teaspoons
- Garlic, 1 clove, finely grated
- Salt, a pinch
Preparation
- In a bowl, toss the chickpeas with olive oil, lemon juice, grated garlic, and a pinch of salt and pepper.
- Layer the salad in mason jars, starting with the dressing on the bottom and followed by the rice. Press gently to create an even base.
- Add a layer of the marinated chickpeas, followed by the diced cucumber.
- Spoon in the shredded carrots, then top with arugula.
- Add a sprinkle of feta, followed by the chopped walnuts and chopped dates.
- Finish with a sprinkle of chopped parsley or dill on top.
- Seal and store in the fridge. Shake or stir before eating.
