Pesto chickpea jar salad
DIY video: The salad-in-a-jar is super convenient and a great way to stick to your healthy lifestyle on the go.
Mason jar salads are a great way to eat healthy. They save time too. Make these delicious salads on the weekend and enjoy them all week long. This one also fights food waste by using the brine from a can of chickpeas.
- 2 quart-sized mason jars with lids
- 15 ounces can chickpeas, drained and liquid reserved
- 1 large cucumber, chopped
- 1/2 small red onion, sliced
- 1 pint cherry tomatoes, sliced
- 1/2 cup cooked quinoa
- 2 ounces mixed greens
- 1/2 cup aquafaba (chickpea brine)
- 1/4 teaspoon cream of tartar
- 1/2 cup olive oil
- 2 teaspoons lemon juice
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 2 teaspoons dried basil
Add the aquafaba (the chickpea brine from the can) to a large mixing bowl along with the cream of tartar. Beat with a hand mixer until mixture is creamy and foamy.
Add lemon juice, garlic, and salt while slowly beating.
Slowly add in the olive oil while continuing to beat the mixture.
Mix in dried basil.
Add the following to the two mason jars: 1/4 cup of the dressing, chickpeas, cucumber quinoa, tomatoes, red onion, and salad greens.
The mason jar salads will keep for about 5 days in the refrigerator.
Related Topics: Salads