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.
Foto: Half Baked HarvestIngredients
- 1/4 cup oil packed sun-dried tomatoes, chopped + 1/3 cup oil reserved
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 2 lemons
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh basil
- kosher salt and pepper
- 1 pinch crushed red pepper flakes
- 2 can s (14 ounces) chickpeas, drained
- 1/2 cup marinated artichoke hearts
- 2 carrots, shredded
- 1 1/2 -2 cups cooked quinoa
- 2 cucumbers, sliced or chopped
- 1/2 cup crumbled feta cheese
- 1/3 cup toasted sunflower or pumpkin seeds
- 4 -6 hard boiled eggs
- 4 cups fresh arugula
- 1 avocado, sliced
Steps
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!
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