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Chickpea Tahini Brain Boosting Salad Jar
Ingredients
Units Scale
1 English cucumber, chopped 1 cup dried tart cherries 1/4 cup roasted sunflower seeds Chickpea Salad: 1 14.5 ounce can garbanzo beans, rinsed and drained 1/4 cup tahini 1/2 lemon, juiced 1 tsp apple cider vinegar 1/2 tsp sea salt Apple Cider Vinaigrette: 1/3 cup raw apple cider vinegar 1/4 cup olive oil 1/2 lemon, juiced 1 Tbsp raw honey 1 Tbsp Dijon mustard 1/2 tsp sea salt
Instructions
- Mash the chickpeas with a fork or potato masher in a small mixing bowl.
- Add the remaining ingredients and stir to combine to make the chickpea salad.
- To make the vinaigrette, add all of the ingredients to a small bowl and whisk to combine.
- In each 32-ounce mason jar, layer from bottom to top:
- 1⁄4 cup vinaigrette
- 1⁄4 of the chickpea salad
- 1⁄4 of the chopped cucumber
- 1⁄4 cup dried tart cherries
- 2 Tbsp sunflower seeds
- fill the rest of the jar with spring mix lettuce.
- Screw on the lid and store in the refrigerator.
- When ready to eat, unscrew the lid and transfer to a plate.
Notes
Mason jars store well in fridge up to 3 days.
