Ingredients:

  • 1/4 cup (60 ml) extra virgin olive oil
  • 3 tablespoons (45 ml) fresh lemon juice
  • 2 tablespoons (30 ml) chopped fresh herbs (such as parsley, dill, and chives)
  • 1 tablespoon (15 ml) maple syrup or agave nectar
  • 1 teaspoon (5 ml) Dijon mustard
  • 1/4 teaspoon (1.25 ml) sea salt
  • 1/8 teaspoon (0.625 ml) black pepper
  • 1 cup (240 g) cooked chickpeas, drained and rinsed
  • 1 cup (240 g) diced cucumber
  • 1 cup (240 g) diced red onion
  • 1 cup (240 g) diced bell peppers (a mix of colors is nice!)
  • 1 cup (240 g) shredded carrots
  • 1 cup (240 g) halved cherry tomatoes
  • 2 cups (480 g) baby spinach or mixed greens
  • 1/2 cup (120 g) chopped avocado (add just before serving to prevent browning)
  • 1/4 cup (60 g) sunflower seeds or pumpkin seeds for topping

Instructions:

  1. In a small bowl or jar, whisk together olive oil, lemon juice, herbs, maple syrup (or agave), Dijon mustard, salt, and pepper until well combined.
  2. Layer the ingredients in the mason jars, starting with the vinaigrette at the bottom.
  3. Add chickpeas on top of the vinaigrette. This acts as a barrier to prevent the other ingredients from getting soggy.
  4. Continue layering with cucumber, red onion, bell peppers, carrots, cherry tomatoes, and finally, the spinach or mixed greens.
  5. Close the mason jars tightly with lids and refrigerate for up to 3-4 days.
  6. When ready to eat, shake the jar well to distribute the dressing. Either eat directly from the jar or pour the salad into a bowl. If using, add avocado just before serving. Sprinkle with seeds.