Vegan Greek Mason Jar Salad
This vegan mason jar salad recipe is the perfect easy meal prep that comes together in minutes. It's filled with fresh veggies, leafy greens and homemade dressing to make your weekday lunch a breeze.
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Equipment
- Glass Jar
- Mixing Spoon
- Cutting Board
- Chopping Knife
Ingredients
Lemon Oregano Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Salad:
- 1 cup chickpeas drained and rinsed
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- 1 red pepper diced
- ¼ red onion thinly sliced
- 2 cups romaine lettuce or mixed greens roughly chopped
- Salt and pepper to taste
Instructions
- Whisk together all dressing ingredients in a small bowl.
- Divide the dressing between two mason jars.
- Layer the ingredients in order: chickpeas, cucumber, cherry tomatoes, red pepper, red onion, then greens on top.
- Seal with lids and refrigerate.
- When ready to eat, flip into a bowl and enjoy.
Notes
How To Store
Store sealed upright in the fridge for up to 5 days. The salad stays crisp and fresh as long as the jars are kept upright and the greens stay at the top away from the dressing. When ready to eat, flip into a bowl, toss, and enjoy.Top Tips
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- Always dressing at the bottom. Every time. Non-negotiable.
- Do not pack the greens down. Add them loosely on top so there is airflow. Packed greens trap moisture and wilt faster. I learned the hard way!
- Kale keeps better than lettuce. If you are making these for 4 to 5 days, swap romaine for kale. Massage it briefly with a little olive oil and lemon first and it holds up beautifully all week.
Tried this recipe?Let us know how it was!