Vegan Mason Jar Salad with Lemon Herb Vinaigrette

Total time20 min

Prep time20 min

Cook time0 min

Vegan Mason Jar Salad with Lemon Herb Vinaigrette

This layered mason jar salad is a great grab-and-go option, built for maximum freshness from the bottom up. The bright lemon herb vinaigrette gets whisked with Dijon, fresh garlic, and parsley, then poured right into the base of the jar, where hearty chickpeas soak up flavor without turning soggy. Cherry tomatoes, cucumber, roasted red peppers, and thinly sliced red onion stack in bright, crisp layers, with kalamata olives adding a briny finish if you like. Chopped romaine packs in on top, staying crunchy and untouched by dressing until you're ready to eat. When it's time to dig in, just shake the sealed jar until everything's coated, then eat straight from the jar or tip it into a bowl. It's a colorful, make-ahead lunch that holds up beautifully in the fridge for days, and it fits perfectly into a plant-based, vegan lineup.

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Ingredients

2 servings

For the vinaigrette

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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.

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