Ingredients
Salad
2 tablespoons Lemon Vinaigrette
1/2 cup chickpeas, rinsed and drained?
1/3 cup halved cherry tomatoes?
1/3 cup quartered cucumber slices
2 tablespoons diced red onion?
2 tablespoons pitted black olives, halved
2 ounces crumbled feta cheese?
2 tablespoons chopped fresh parsley?
1 pint-size Mason jar
Lemon Vinaigrette
2 tablespoons lemon juice?
pinch of salt?
freshly ground black pepper, to taste
3 tablespoons olive oil
Instructions
Salad
Place the vinaigrette in the Mason jar and add the chickpeas. Next add layers of cherry tomatoes, cucumber, onion, olives, feta cheese, and parsley. Seal and refrigerate until you’re ready to eat the salad.
Lemon Vinaigrette
Whisk together the lemon juice, salt, and pepper. Slowly add the olive oil, whisking, until the dressing thickens.
Notes
From the cookbook, "Mason Jar Salads and More," by Julia Mirabella.