Equipment needed: 4 8-ounce jars with lids
- 4 tablespoons of your favorite dressing* + more for serving if desired
- 1 19-ounce can chickpeas, drained and rinsed
- 2 carrots, shredded shredded
- Cherry tomatoes sliced or halved; as many as you like.
- 4 baby cucumbers diced; I adore the teeny tiny cucumbers and love to snack on them so there are always some in the fridge
- 1/2 bell pepper, your choice of red, green, or yellow, chopped
- 1 - 2 stalks of celery, coarsely chopped
- 1 small bunch fresh parsley, leaves torn
- 2 teaspoons dried oregano
- Mrs. Dash, salt, and pepper to taste
- Your favorite lettuce
- Tuna, chicken, or hardboiled eggs
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*Dressing: I used 4 tablespoons of Olive Garden Light Italian Dressing, enough to coat all the ingredients, but I add more to to the salad when adding the lettuce right before serving. I think next time I do this, though, I might try my own dressing, perhaps the one I use every summer for bean salad!
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Just mix all the ingredients together, except for the lettuce and additional protein. Let it marinate for a couple of hours, then scoop it into jars and stick them in the fridge.
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To use the salad each day, shred the lettuce of your choice and put that in a bowl, then dump the contents of one jar over the lettuce and toss, adding extra dressing if desired. Eat it as is, or add whatever protein suits your fancy: tuna, chicken, or hardboiled eggs.
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I eat at my desk at home, however, this would likely work well as a take to the office kind of meal!
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This recipe holds my preferences, but there are so many ways to change this up! You could add red onion, green onion, chives, radishes, and it could be served with cottage cheese, or feta, or in a million other ways.