Ingredients:

  • 120 ml extra virgin olive oil
  • 60 ml freshly squeezed lemon juice
  • 10 g dried oregano
  • 1 clove garlic, minced
  • 5 g sea salt
  • 2 g cracked black pepper
  • 425 g canned chickpeas, rinsed and dried
  • 185 g uncooked quinoa
  • 200 g cherry tomatoes, halved
  • 150 g English cucumber, diced into 1/2-inch cubes
  • 50 g red onion, finely minced
  • 150 g baby spinach or arugula
  • 40 g sunflower seeds
  • 60 g crumbled feta cheese

Instructions:

  1. Cook the quinoa by combining 185g uncooked quinoa with water in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and let cool completely.
  2. In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, minced garlic, sea salt, and black pepper until the vinaigrette is emulsified.
  3. Distribute the vinaigrette evenly across four 32 oz wide-mouth mason jars (approximately 3 tablespoons per jar).
  4. Layer the chickpeas and red onions directly into the dressing at the bottom of each jar.
  5. Add a layer of the cooled quinoa (approx 3/4 cup per jar) on top of the onions to create a moisture barrier.
  6. Add the diced English cucumbers followed by the halved cherry tomatoes.
  7. Pack the baby spinach or arugula tightly at the top of the jar to minimize air space.
  8. Top with sunflower seeds and crumbled feta cheese before sealing the lids tightly. Store refrigerated for up to 5 days.