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Mediterranean Layered Salad Jars

Mediterranean Layered Salad Jars

These Mediterranean Layered Salad Jars are an easy high-protein meal prep lunch made with chickpeas, cannellini beans, fresh vegetables, peppery arugula, and a homemade lemon vinaigrette. Storing the dressing and feta separately keeps everything crisp and fresh until you're ready to eat.
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Prep Time 20 minutes
Total Time 20 minutes
Course lunch
Cuisine Mediterranean
Servings 4 servings

Equipment

Ingredients
  

Dressing

  • 1/4 cup olive oil extra virgin
  • Juice of 2 lemons
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • Black pepper to taste

Salad

  • 1 (15-ounce) can chickpeas drained and rinsed
  • 1 (15-ounce) can cannellini beans drained and rinsed
  • 1 pint cherry tomatoes halved
  • 2 Persian cucumbers diced
  • 1 red bell pepper diced
  • 1/4 red onion finely diced
  • 4 cups arugula
  • 1/2 cup crumbled feta cheese

Instructions
 

  • In a small bowl or measuring cup, whisk together the olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until well combined.
  • Divide the dressing evenly among the dressing compartments.
  • Divide the feta evenly among the second compartments.
  • In each salad jar, layer the chickpeas, cannellini beans, red onion, red bell pepper, cucumbers, cherry tomatoes, and arugula.
  • Seal the jars and refrigerate until ready to enjoy.
  • When ready to eat, pour in the dressing, add the feta, shake well, and enjoy.

Notes

  • Keeping the dressing and feta separate helps the salad stay fresh for up to 5 days.
  • Feel free to substitute spinach or chopped romaine for the arugula.
  • Add grilled chicken for an extra boost of protein.
Keyword healthy lunch meal prep, high protein salad, layered salad jars, mason jar salad, meal prep salad jars, mediterranean meal prep, mediterranean salad jars, summer meal prep recipe
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