Citrus Herb Chickpea Salad (Printable)

Layered jars with chickpeas, cucumber, citrus, and herbs for a vibrant, healthy meal option.

# What You Need:

→ Citrus Herb Dressing

01 - 4 tablespoons extra-virgin olive oil
02 - 2 tablespoons freshly squeezed lemon juice
03 - 2 tablespoons freshly squeezed orange juice
04 - 1 teaspoon Dijon mustard
05 - 1 clove garlic, finely minced
06 - 1 tablespoon fresh parsley, finely chopped
07 - 1 tablespoon fresh mint, finely chopped
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper

→ Salad Base

10 - 2 cups cooked chickpeas, rinsed and drained
11 - 2 cups cucumber, diced
12 - 1 cup cherry tomatoes, halved
13 - 1/2 red onion, finely diced
14 - 1 cup red bell pepper, diced
15 - 1/2 cup shredded carrots
16 - 1/4 cup fresh dill, finely chopped
17 - 1/4 cup fresh parsley, chopped
18 - 2 tablespoons crumbled feta cheese, optional

# Directions:

01 - In a small bowl or jar, whisk together olive oil, lemon juice, orange juice, Dijon mustard, minced garlic, parsley, mint, salt, and pepper until thoroughly combined.
02 - Divide dressing evenly among the bottoms of four wide-mouthed mason jars, approximately 1.5 tablespoons per jar. Add chickpeas as the first salad layer, about 1/2 cup per jar.
03 - Layer cucumber, bell pepper, red onion, cherry tomatoes, and shredded carrots in sequence over the chickpeas.
04 - Top each jar with chopped dill and parsley. Add feta cheese if desired. Seal jars tightly and refrigerate until serving.
05 - Shake the jar vigorously to mix, or pour contents into a bowl and toss to evenly coat with dressing.

# Expert Advice:

01 -
  • It's genuinely filling without feeling heavy, so you won't crash at 3 PM like you do with bread-based lunches.
  • The dressing keeps everything from getting soggy because the oil creates a protective layer at the bottom—this is the secret Sarah didn't tell me at first.
  • You shake and eat straight from the jar, which means one less dish to wash and way less fussing around during your actual lunch break.
02 -
  • The dressing must go on the bottom or everything will get watery—I learned this the hard way on day two of my first batch when I put it on top.
  • Prep your vegetables at the same time you make the dressing so nothing starts browning before it hits the jar.
03 -
  • Prep your dressing in one of the jars first, then use it as your measuring guide for distributing evenly among the other three.
  • Keep the feta separate and crumble it right before eating if you're planning to store for more than two days, because it gets soft and blends into the dressing in a less appealing way.
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