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Make-Ahead Mason Jar Greek Salad with Chickpeas

A vibrant, crisp, and meal-prep friendly Greek salad. By strategically layering the lemon-herb vinaigrette at the bottom and the delicate greens at the top, these salads stay perfectly fresh and crunchy in the fridge for days.

Make-Ahead Mason Jar Greek Salad with Chickpeas
Prep 20 min Total 20 min Level Beginner
Serves 4

Ingredients

Lemon-Herb Vinaigrette

  • 0.33 cup Extra virgin olive oil — High quality for best flavor
  • 3 tablespoons Lemon juice — Freshly squeezed
  • 1 tablespoon Red wine vinegar
  • 1 teaspoon Dijon mustard — Helps emulsify the dressing
  • 1 clove Garlic — Minced
  • 1 teaspoon Dried oregano
  • 0.5 teaspoon Kosher salt — Adjust to taste
  • 0.25 teaspoon Black pepper — Freshly cracked

Salad Layers

  • 15 ounces Chickpeas (Garbanzo beans) — 1 can, rinsed and well drained
  • 0.5 cup Kalamata olives — Pitted and halved
  • 0.25 cup Red onion — Finely diced
  • 1 large English cucumber — Diced
  • 1.5 cups Cherry tomatoes — Halved
  • 4 ounces Feta cheese — Crumbled
  • 4 cups Romaine lettuce — Chopped and completely dried

Instructions

  1. Prepare the vinaigrette: In a small bowl or liquid measuring cup, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until fully emulsified.

    ~5 min
    You can also put all dressing ingredients into a small jar and shake vigorously to combine.

  2. Layer 1 (The Base): Divide the vinaigrette evenly among the bottom of the 4 mason jars (about 2-3 tablespoons per jar).

    ~2 min
    Keeping the dressing at the bottom is the secret to a crisp make-ahead salad.

  3. Layer 2 (The Marinating Layer): Add the rinsed chickpeas, halved Kalamata olives, and diced red onions. These ingredients benefit from sitting in the dressing and act as a barrier for the rest of the vegetables.

    ~3 min
    Ensure the chickpeas are dried well after rinsing so they don't water down the dressing.

  4. Layer 3 (The Crisp Veggies): Evenly divide the diced cucumbers and halved cherry tomatoes among the jars, layering them on top of the chickpea mixture.

    ~4 min

  5. Layer 4 (The Cheese): Sprinkle the crumbled feta cheese evenly into each jar over the tomatoes and cucumbers.

    ~2 min

  6. Layer 5 (The Greens): Pack the top of each jar with the chopped Romaine lettuce. Fill the jars to the very top to leave as little air as possible, then seal tightly with the lids.

    ~4 min
    Make absolutely sure your lettuce is dry; use a salad spinner. Moisture is the enemy of crisp lettuce.
Nutrition
380
Calories
10
Protein (g)
25
Carbs (g)
28
Fat (g)
7
Sat. Fat (g)
6
Fiber (g)
6
Sugar (g)
780
Sodium (mg)
25
Cholesterol (mg)
Equipment
  • 4 quart-sized (32 oz) wide-mouth mason jars with tight-fitting lids
  • Cutting board
  • Chef's knife
  • Small mixing bowl or liquid measuring cup
  • Whisk
Tips & Storage
  • Wide-mouth mason jars are highly recommended over regular mouth jars, as they are much easier to fill and empty.
  • When you are ready to eat, simply shake the jar vigorously to distribute the dressing, then pour the contents into a large bowl.
  • If taking this on the go, ensure the jar remains upright so the dressing doesn't seep into the top layers before lunchtime.
  • Storage: Store the tightly sealed mason jars upright in the refrigerator for up to 4-5 days. Do not freeze.
Tags
chickpeas crisp feta fresh gluten_free gluten-free greek healthy lunch make-ahead mason jar meal prep mediterranean no-cook nut_free office lunch quick salad summer tangy vegetarian vegetarian

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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