Mason Jar Salad with Chickpeas and Quinoa (Edit recipe)

Notes

Use wide mouth jars for easy layering and serving. Prep multiple jars for a convenient grab-and-go lunch option throughout the week. Swap feta with your favorite cheese, or make it vegan by omitting cheese entirely. Chickpeas: Swap for other legumes like black beans, lentils, or white beans. Quinoa: Use brown rice, farro, couscous, or bulgur as an alternative grain. Feta cheese: Try goat cheese, blue cheese, ricotta, or a dairy-free cheese like cashew cheese. Mixed greens: Use spinach, kale, arugula, or a spring mix. Dressing: Any vinaigrette (lemon, balsamic, or tahini-based) will work, or make your own with olive oil, lemon, and herbs. Crunchy topping: Replace sunflower seeds with pumpkin seeds, almonds, or croutons. Grilled chicken breasts: As an alternative protein, you can add chopped grilled chicken breasts. Hard-boiled eggs: Another great alternative as a protein source. Keep it Fresh: Store your salad in the fridge for 4-5 days, keeping the lid tightly closed. Layer Smart: Always put the dressing at the bottom and greens on top to keep everything crisp. Use the Right Jar: A wide-mouth Mason jar (16-32 oz) makes it easier to fill and shake before eating. Crunchy Toppings: Keep nuts, seeds, or croutons separate and add them right before eating so they stay crunchy. Meal Prep Made Easy: Make a few jars at once for quick and easy lunches all week!