- 2 tablespoons olive oil and lemon vinaigrette (equal parts olive oil and lemon juice, with a pinch of salt and pepper)
- 1/2 cup canned chickpeas (rinsed and drained)
- 1/4 cup chopped cucumbers
- 1/4 cup cherry tomatoes, halved
- 2 tablespoons diced red onion
- 2 tablespoons crumbled feta cheese (optional, or use a plant-based alternative)
- 1/4 cup sliced Kalamata olives
- 2 cups mixed greens or arugula
- Start with the dressing: Pour the olive oil and lemon vinaigrette into the bottom of a 16-oz mason jar.
- Add chickpeas as the first solid layer to separate the dressing from the greens.
- Layer cucumbers, cherry tomatoes, red onion, and olives over the chickpeas.
- Sprinkle crumbled feta cheese on top of the veggies.
- Pack the jar with mixed greens or arugula to fill it to the top.
- Screw on the lid tightly and store the jar in the refrigerator for up to 3 days.
- When ready to eat, shake the jar to distribute the dressing or pour the contents into a bowl and toss before eating. Enjoy!