Tree Nut Free Mason Jar Salad with Lemon Herb Vinaigrette
Total time20 min
Prep time20 min
Cook time0 min
4.5(26)
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Learn more āIngredients
2 servings
For the vinaigrette
- 3 tbsp extra-virgin olive oil
- 1 Ā½ tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 small garlic clove, finely grated
- 1 tbsp fresh parsley, finely chopped
- Ā¼ tsp salt
- Ā¼ tsp black pepper
For the salad
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- Ā½ cup roasted red peppers, drained and sliced
- Ā¼ cup red onion, thinly sliced
- ā cup crumbled feta cheese
- 3 cups romaine lettuce, chopped
- Ā¼ 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.
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