Mason Jar Salad Recipe

Be the first to rate it!

This Mason Jar Chickpea Salad is loaded with crisp cucumbers, juicy tomatoes, red onion, and hearty chickpeas—all tossed in a bright, homemade lemon vinaigrette.

Prep Time10

Total Time10

Course: Salads

Cuisine: American

Keyword: Chickpea Salad, Mason Jar Salad Recipe

Servings: servings

Calories: 191kcal

Author: Lois

Equipment

32 ounce mason jar

Ingredients

1 (15 ounce) can chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
½ cucumber, diced
¼ cup red onion, diced
½ cup feta
2 tablespoons fresh parsley, chopped
4 tablespoons olive oil
juice of ½ lemon
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cumin

Get Recipe Ingredients

Instructions

In a bowl combine chick peas, tomatoes, cucumber, red onion and feta.
In a separate bowl or measuring cup, mix olive oil, lemon juice, salt, pepper and cumin until combined.
Pour the lemon dressing over the salad and toss until well combined.
Refrigerate in mason jar until ready to eat.

Video

Notes

Use wide-mouth jars. They’re easier to fill, layer, and scoop from without making a mess, which is especially important for salads.

Layer ingredients carefully. Always start with the dressing at the bottom, followed by hearty veggies and proteins, and place delicate greens at the top to keep everything crisp and fresh.

Leave space at the top. Don’t overfill your jars; leaving a little room makes it easier to shake and mix the salad right before eating.

Use the freshest ingredients. Crisp veggies and leafy greens hold up best in mason jar salads and help your prep stay fresh longer.

Think about presentation. Layer colorful veggies and toppings thoughtfully—it looks more appealing and makes it more fun to grab your healthy meal from the fridge.

Nutrition