Anti Inflammatory Mason Jar Salad with Lemon Herb Vinaigrette

Total time20 min

Prep time20 min

Cook time0 min

4.5

(26)

Anti Inflammatory Mason Jar Salad with Lemon Herb Vinaigrette

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

2 servings

For the vinaigrette

3 tbsp extra-virgin olive oil
1 ½ tbsp fresh lemon juice
1 tsp dijon mustard
1 small garlic clove, finely grated
1 tbsp fresh parsley, finely chopped
¼ tsp salt
¼ tsp black pepper

For the salad

1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 medium cucumber, diced
½ cup roasted red peppers, drained and sliced
¼ cup red onion, thinly sliced
⅓ cup crumbled feta cheese
3 cups romaine lettuce, chopped
¼ cup kalamata olives, pitted and halved (optional)

Instructions

1
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, grated garlic, parsley, salt, and pepper until the dressing is smooth and emulsified.
2
Divide the vinaigrette evenly between the two quart mason jars, pouring it into the bottom of each jar.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!