Pesto chickpea jar salad

Salad

• 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

Dressing

• 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.

This is the salad you can take anywhere. (Photo: Jerry James Stone)