Chickpea salad in a jar

    15 min

    Layer baby spinach leaves, grated beetroot, carrots and chickpeas in a clean jam jar and top with homemade dressing for a portable salad or a quirky starter for dinner parties. The ingredient amounts in this particular recipe are for 4 salad jars.

    1 person made this

    Makes: 4 salads

    • For the salad
    • 30g baby spinach leaves
    • 135g grated beetroot
    • 240g chickpeas, drained and rinsed
    • 110g grated carrots
    • For the salad dressing
    • 60ml extra-virgin olive oil
    • 60ml apple cider vinegar
    • 1 tablespoon Dijon mustard
    • 2 teaspoons honey
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Ready in:15min 

    1. Layer 1/4 of the spinach, 1/4 of the grated beetroot, 1/4 of the chickpeas and 1/4 of the grated carrot in each of 4 jars.
    2. Combine olive oil, vinegar, mustard, honey, salt and pepper in a sealable jar or bottle; place lid on jar. Shake until dressing is evenly combined. Pour 1/4 the dressing over each salad.

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    Reviews in English (11)


    If you make this for lunches, put the dressing in the jar first, then layer other veggies, making sure you put the greens in last, so they don't touch the dressing. Don't shake until ready to eat. It will keep a few days in the fridge this way; as long as the greens don't contact the dressing!  -  26 May 2014  (Review from Allrecipes US | Canada)


    Great lunch idea. I haven't tried the salad yet but i did try the dressing and it's excellent. Thanks!  -  05 May 2013  (Review from Allrecipes US | Canada)


    This a great and unusual picnic course and I do agree with one reviewer who suggested putting in the dressing first and greens last thus keeping the greens fresh and crisp.  -  28 Aug 2015  (Review from Allrecipes US | Canada)

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