Mediterranean Mason Jar Salads

5 from 1 vote

Mediterranean Mason Jar Salads

Whether you're meal prepping for the week or packing a quick lunch on the go, my Mediterranean mason jar salads are just what you need. Layered with delicious ingredients like chickpeas, olives, cherry tomatoes, peppers, and spinach, with a zesty balsamic vinaigrette, they're as delicious as they are convenient!

Prep Time15

Total Time15

Course: Salad

Cuisine: American, Mediterranean

Servings:

Calories: 514kcal

Author: Alissa Saenz

Equipment

2 (1-quart) wide mouth mason jars

Ingredients

For the Dressing

¼ cup olive oil
2 tablespoons balsamic vinegar
1 garlic clove, minced
1 teaspoon maple syrup
1 teaspoon Dijon mustard
¼ teaspoon salt, plus more to taste
Black pepper, to taste

For the Salad

1 cup cooked or canned chickpeas, drained and rinsed
1 medium cucumber, diced
½ cup Kalamata olives
1 ½ cups cherry tomatoes, halved
1 medium orange bell pepper, diced
2 scallions, chopped
2 cups baby spinach

US Customary - Metric

Instructions

To make the dressing, combine all ingredients in a small jar or container with a lid. Shake until everything is fully combined. Taste-test the dressing and adjust any seasonings to suit your taste.
To assemble the salads, first divide the dressing between two (one quart) mason jars, then divide the remaining ingredients between the jars, layering them in the order listed: chickpeas on the bottom, followed by cucumber, olives, cherry tomatoes, pepper, scallions, and spinach.
Close and seal the jars. Store them in the fridge until ready to enjoy — up to three days.
To serve, invert each jar and transfer the ingredients to a bowl. If the dressing has solidified and is sticking to the jar, simply run warm water over the bottom of the jar until the dressing loosens up.

Nutrition