Lemony Chickpea Crunch Jar Salad
A bright, tangy, and protein-packed jar salad that’s perfect for summer lunches. Tangy, salty, and packed with protein, it’s delicious right away but even better after it marinated. Scoop it up with crunchy pita chips or eat it straight out of the jar.
Ingredients
The salad:
- 1 can chickpeas drained and rinsed
- 1 cup diced cucumber
- ¼ cup finely diced red onion
- ⅓ cup sliced pepperoncini
- ½ cup crumbled feta
- ¼ cup chopped fresh parsley
- Zest of ½ lemon
The Dressing:
- 2 Tbsp lemon juice
- 2 Tsp dijon mustard
- 1 small garlic clove minced
- 2 tsp honey
- 1 tsp white wine vinegar
- 1 Tbsp fresh dill finely chopped
- 1/3 cup olive oil
- S&P
- Pita chips for topping or scooping
Instructions
Make the dressing:
- Combine the lemon juice, mustard, garlic, honey, white wine vinegar, dill and olive oil in a bowl. Add in about 1/2 tsp salt and 1/4 tsp pepper.
- Whisk well.
Make the jar:
- Add chickpeas, cucumber, red onion, pepperoncini, feta, parsley, lemon zest, and dressing to a jar or container.
- Pour in the dressing. Shake or stir until well coated.
- Eat right away or allow to marinate for several hours or overnight.
- Scoop with pita chips or top with broken pita chips.
Tried this recipe?Let us know how it was!