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Mediterranean Chickpea and Egg Salad Jars | halfbakedharvest.com #healthy #mealprep #recipes
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4.33 from 40 votes

Mediterranean Chickpea and Egg Salad Jars

The most perfect salad to prepare on Sunday for easy work lunches. It's healthy, pretty, flavorful and can be prepared in under 30 minutes. It also uses pantry staples and vegetables you might already have on hand, or sitting in the fridge.
Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: American
Servings: 4 salad jars
Calories: 624kcal



  • 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!


Calories: 624kcal | Carbohydrates: 67g | Protein: 27g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 203mg | Sodium: 505mg | Potassium: 1355mg | Fiber: 18g | Sugar: 15g | Vitamin A: 6480IU | Vitamin C: 56.8mg | Calcium: 278mg | Iron: 6.9mg