Name: Make-ahead Mason jar chickpea salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 Tbsp fresh lemon juice; 2 tsp red wine vinegar; 4 Tbsp extra-virgin olive oil; 4 tsp Dijon mustard; 1 ½ tsp dried oregano; ½ tsp garlic powder; ½ tsp onion powder; ¼ tsp ground cumin; ½ tsp black pepper; 1 tsp lemon zest; 2 cans chickpeas, rinsed and drained; 1 cup cooked quinoa; 2 cups cherry tomatoes, halved; 1 ⅓ cups diced cucumber; ⅓ cup finely chopped red onion; 2 cups baby spinach or arugula (loosely packed); 3 Tbsp hemp seeds; 2 to 3 Tbsp chopped pepperoncini

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Preparation

Combine lemon juice, red wine vinegar, olive oil, Dijon mustard, oregano, garlic powder, onion powder, cumin, black pepper and lemon zest in a 16-ounce mason jar.
Divide the dressing evenly among four Mason jars.
Add chickpeas and quinoa evenly to each jar, then layer tomatoes, cucumber, red onion and pepperoncini, if using.
Top with spinach or arugula. You might need to press it down to get it to fit.
Sprinkle hemp seeds over the greens.
Seal jars tightly and refrigerate for up to three days.
Shake well before serving or pour into a bowl and toss.