Mediterranean Mason Jar Salad

(makes one serving)

• 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

1. Start with the dressing: Pour the olive oil and lemon vinaigrette into the bottom of a 16-oz mason jar.
2. Add chickpeas as the first solid layer to separate the dressing from the greens.
3. Layer cucumbers, cherry tomatoes, red onion, and olives over the chickpeas.
4. Sprinkle crumbled feta cheese on top of the veggies.
5. Pack the jar with mixed greens or arugula to fill it to the top.
6. Screw on the lid tightly and store the jar in the refrigerator for up to 3 days.
7. When ready to eat, shake the jar to distribute the dressing or pour the contents into a bowl and toss before eating. Enjoy!

Protein Boost: Add grilled chicken, hard-boiled eggs, or tofu for extra protein.