This lettuce, quinoa and chickpea salad is fresh, vibrant, nutritious, and makes for perfect meal-prep mason jar salads in less than 30 minutes!  How to make salad in a jar with top tips & recipe variations!

 Ingredients – 3 (26-ounce) wide mouth jars with a lid – 1 cup of your favorite dressing – 1 (15-ounce) can of garbanzo beans – 1 cup of cooked quinoa, optional – 1 cup halved cherry tomatoes – 1 large cucumber, diced – ¾ cup of diced red onion – 4 ½ cups of chopped romaine lettuce or kale – Pumpkin seeds, optional

Instructions – Add ⅓ cup of dressing per jar. Add the garbanzo beans and quinoa (if using). This will make the garbanzo beans and quinoa absorb flavor from the dressing. – Add ⅓ of each of the cherry tomatoes, cucumbers, red onion, and pack the lettuce in each jar. Put the lid on each jar and store it in the refrigerator until ready to eat. – When you’re ready, remove the lid and dump and toss the salad in a large bowl.

Recipe Notes: Layer correctly: Make sure to place the dressing at the bottom then layer starting with the hardest/most durable ingredients first, then softer veg, and finally delicate leafy greens/herbs on top. Use airtight jars: To ensure the salads stay fresh for as long as possible. Shake before serving: Or transfer the ingredients to a plate/bowl, to ensure the salad is thoroughly tossed.