Mediterranean Chickpea and Egg Salad Jars for your Monday lunch.
Hey, hi! Happy, happy Monday! I hope you all had a great Easter weekend!
So sorry for all the shouting, but I’m trying to wake myself up a bit here. Just a little on the tired side. Need coffee, definitely some concealer, and probably some greens too. Anyone else feeling the same?
Ahh, Mondays after a holiday weekend…
SO, my guess is that after yesterday’s Easter festivities a lot of you may have one too many hard boiled eggs sitting in your fridge about now. You do, don’t you? Well in comes this salad to save the day. This healthy lunch will not only keep you energized, it’ll get those eggs out of your fridge. You are so welcome.
In all seriousness though, this salad is perfect for today. It’s perfect for any day really, but especially today. Simply for the fact that a lot of you most likely have some hard boiled eggs and leftover vegetables on hand from Easter. It’s also perfect because this salad is not only easy to prepare, but it’s ideal for packing up and taking to work. Meaning, no sad looking desk salad today.
Nope. Can’t do that. Never.
I believe I’ve said this before, but I’m a big fan of cooking up a huge batch of quinoa on the weekends and using it for quick salads throughout the week. I often just eat quinoa with an avocado, lemon, and sea salt. It’s pretty much my version of meal prep, which to be honest I’m not the biggest fan of. The idea of meal prep is great, but let’s just be real, I really don’t want to spend six hours in the kitchen on Sunday. Like I just don’t. Do you?
I could go on and on about my feelings towards meal prep, but I am going to save that for another rambling session.
What I do want to say is that this here jar salad simplifies Sunday meal prep. It’s literally the most perfect salad to prepare on Sunday for easy work lunches. It’s healthy, pretty, and so flavorful. It can also be prepared in under thirty minutes and uses pantry staples and vegetables you might already have on hand, or sitting in the fridge.
And yes, it uses up those hard boiled eggs too.
The only thing that needs cooking here is the quinoa and the eggs. Two very, very easy things to cook (I mean, you actually can buy pre-cooked quinoa and eggs…just saying…not really advocating it though). Once you have those together, it’s truly just a matter of layering up your ingredients in a jar and then you’re DONE. Now, here’s the thing, the order in which you layer your ingredients is important. You want anything that might wilt at the top of your jars, and you want the heartier items at the bottom.
First, I start with the marinated artichokes and carrots. Both can withstand sitting in a vinaigrette and will actually get better and more flavorful as they sit. Same goes for the quinoa, which comes next. Then you have the chickpeas, which I also decided to toss in the vinaigrette…this is KEY. Tossing the chickpeas in the vinaigrette allows for the chickpeas to marinate and soak up all the delicious flavors of the vinaigrette. It. Is. So. Good.
Note to self: when working with canned, uncooked chickpeas, always marinate them in a vinaigrette. Game changer.
After the chickpeas comes all the more “delicate” vegetables. Cucumbers, then a generous amount of crumbled feta, then finish with a large handful of arugula and an egg…or two. Seal up the jar, throw them in the fridge, and you have four delicious and healthy lunches just waiting to be eaten
YES. Hip, hip hooray! Give yourself a pat on the back. YOU MEAL PREPPED, and it was EASY.
OK. OK. Now the question is, but how do I eat a salad out of a jar?
You don’t. It’s hard, and a mess, and not fun. So here’s what you do. When you’re ready to eat, dump everything out into a bowl, toss it around, add the avocado, a squeeze of lemon for freshness, and a sprinkle of salt. Now you eat.
And with that, have I convinced you to make this salad for lunch today? I hope my dramatics have swayed you, because I have a good feeling you guys will love this recipe.
Watch the How To Video:
Mediterranean Chickpea and Egg Salad Jars
Servings: 4 salad jars
Calories Per Serving: 1138 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1/4 cup oil packed sun-dried tomatoes, chopped + 1/3 cup oil reserved
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 2 lemons
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh basil
- kosher salt and pepper
- 1 pinch crushed red pepper flakes
- 2 cans (14 ounces) chickpeas, drained
- 1/2 cup marinated artichoke hearts
- 2 carrots, shredded
- 1 1/2-2 cups cooked quinoa
- 2 cucumbers, sliced or chopped
- 1/2 cup crumbled feta cheese
- 1/3 cup toasted sunflower or pumpkin seeds
- 4-6 hard boiled eggs
- 4 cups fresh arugula
- 1 avocado, sliced
View Recipe Comments
- 1. In a medium bowl, combine the 1/3 cup of olive oil from the sun-dried tomato jar, the chopped sun-dried tomatoes, red wine vinegar, honey, juice from 1 lemon, dill, basil, red pepper flakes, and a pinch each of salt and pepper. Add the chickpeas and toss to coat. 2. Using four (16 ounce) glass jars, to the bottom of each jar, evenly layer the artichokes, carrots, and quinoa. Spoon the chickpeas and any vinaigrette left in the bowl over the quinoa. Layer on the cucumbers, feta cheese, and seeds. Add an egg to each jar. Seal the jars and keep in the fridge for up to 2-3 days. 3. To serve, pour the contents of the jar out into a bowl. Add the arugula, avocado and squeeze the remaining lemon juice over top. Season with salt, if desired. Enjoy!
Jar salads for the win.
PS. Happy April!