Chickpea salad in a jar

    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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