For a fresh take on the standard work or school lunch, try a jar salad! Portable and stuffed with freshness, they’re easy to grab and go! We opted to re-use a Farm Boy pasta sauce jar for our salad, but any wide-mouthed jar will work (our mayonnaise containers work great, too!). Serving size varies based on the size of the jar.
Pro tip: Always put the dressing in first, followed by stronger ingredients or proteins. Fragile items, like leafy greens, should go on top to maintain crispness. Once you’re ready to eat, just flip the jar over, let the dressing drip down, and enjoy!
Directions
- Divide dressing amongst 4 x 500ml or 3 x 750ml mason type jars.
- Start layering ingredients, starting with chickpeas and tomatoes, then bell peppers, cucumber, quinoa, and feta cheese.
- Top with pumpkin seeds and arugula.
- Close jars and refrigerate upright.
- When ready to eat, turn jars upside down to let dressing drip throughout the ingredients.
Ingredients
- 6 Tbsp Farm Boy™ Apple Cider Vinaigrette (350 ml) or to taste
- 1 can Farm Boy™ Organic Chickpeas (398 ml) drained and rinsed
- 2 cups grape tomatoes
- 1 red bell pepper diced
- 1 orange bell pepper diced
- ½ English cucumber diced
- 1 cup cooked Farm Boy™ Quinoa (from 1/2 cup raw)
- ¼ cup Farm Boy™ Feta Cheese crumbled
- 2-4 Tbsp Farm Boy™ Roasted Pumpkin Seeds
- 2 ½ cups baby arugula
