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Chickpea Tahini Brain Boosting Salad Jar
Ingredients
Units
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1 English cucumber, chopped
1 cup dried tart cherries
1/4 cup roasted sunflower seeds
Chickpea Salad:
1 14.5 ounce can garbanzo beans, rinsed and drained
1/4 cup tahini
1/2 lemon, juiced
1 tsp apple cider vinegar
1/2 tsp sea salt
Apple Cider Vinaigrette:
1/3 cup raw apple cider vinegar
1/4 cup olive oil
1/2 lemon, juiced
1 Tbsp raw honey
1 Tbsp Dijon mustard
1/2 tsp sea salt
Instructions
- Mash the chickpeas with a fork or potato masher in a small mixing bowl.
- Add the remaining ingredients and stir to combine to make the chickpea salad.
- To make the vinaigrette, add all of the ingredients to a small bowl and whisk to combine.
- In each 32-ounce mason jar, layer from bottom to top:
- 1⁄4 cup vinaigrette
- 1⁄4 of the chickpea salad
- 1⁄4 of the chopped cucumber
- 1⁄4 cup dried tart cherries
- 2 Tbsp sunflower seeds
- fill the rest of the jar with spring mix lettuce.
- Screw on the lid and store in the refrigerator.
- When ready to eat, unscrew the lid and transfer to a plate.
Notes
Mason jars store well in fridge up to 3 days.
- Author: Jayne