Citrus Herb Chickpea Cucumber (Printable)

Layered jars with cucumber, chickpeas, citrus, and fresh herbs for a healthy, make-ahead meal option.

# What You’ll 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

# How To Make It:

01 - In a small bowl or jar, whisk together olive oil, lemon juice, orange juice, Dijon mustard, minced garlic, parsley, mint, sea salt, and black pepper until fully emulsified and well combined.
02 - Divide dressing evenly among four 16-ounce wide-mouth mason jars, placing approximately 1.5 tablespoons at the bottom of each jar. Layer chickpeas on top of dressing, using approximately 1/2 cup per jar.
03 - In order, layer cucumber, red bell pepper, red onion, cherry tomatoes, and shredded carrots evenly across all jars. Top each jar with chopped dill and parsley. Add crumbled feta cheese if desired.
04 - Seal jars tightly with lids and refrigerate until ready to serve. When serving, shake jar vigorously to combine dressing with vegetables, or transfer contents to a bowl and toss to coat evenly.

# Expert Advice:

01 -
  • The dressing stays separate until you shake it, so by day four it still tastes fresh instead of soggy and depressing.
  • Chickpeas are secretly one of the most satisfying proteins, and your body actually thanks you afterward.
  • You literally cannot mess this up, which is my favorite kind of recipe.
02 -
  • Wet vegetables make soggy salad by day three, so pat everything dry with a paper towel before layering—this is the one step that actually makes a difference.
  • The order matters more than you'd think; dressing at the bottom means it's doing the work instead of sitting on top watching the lettuce wilt.
03 -
  • Freeze a little lemon and orange juice in ice cube trays—drop one in your jar right before eating and as it melts it gives you an extra citrus hit without diluting the whole thing.
  • If you're meal prepping for the week, make the dressing in a separate jar and only portion it into the salad jars the night before eating, which gives you way more flexibility if plans change.
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