Citrus Herb Chickpea Salad (Printable)

Layered jars filled with chickpeas, cucumber, citrus, and fresh herbs for a light, nutritious 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

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 Steps:

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 thoroughly combined and emulsified.
02 - Divide the prepared dressing evenly among the bottoms of four wide-mouthed mason jars, approximately 1.5 tablespoons per jar. Add chickpeas as the first salad layer, distributing about 1/2 cup per jar.
03 - Layer cucumber, red bell pepper, red onion, cherry tomatoes, and shredded carrots sequentially in each jar, distributing ingredients evenly.
04 - Top each jar with chopped dill and parsley. Add crumbled feta cheese if desired. Seal jars tightly with lids and refrigerate until ready to serve.
05 - When ready to consume, shake the sealed jar vigorously to distribute dressing throughout, or transfer contents to a bowl and toss to coat all ingredients evenly.

# Expert Advice:

01 -
  • No more sad, wilted salads by day three because the dressing stays at the bottom where it belongs.
  • You can literally grab and go, shake it up in the jar, or dump it into a bowl at your desk.
  • Packed with chickpeas for protein and fiber so you're actually full, not hungry an hour later.
  • Tastes bright and summery even when made on a rainy Tuesday night.
02 -
  • The order of layering matters more than you'd think, dressing first and soft herbs last is what keeps this from becoming a soggy mess by day two.
  • Cherry tomatoes stay firmer and better looking if you halve them instead of quartering, which I discovered after getting frustrated with tiny tom bits everywhere.
03 -
  • Fresh lemon and orange juice actually make a difference in brightness, even though it takes two extra minutes of squeezing instead of reaching for a bottle.
  • If you prep these on Sunday, they'll stay crisp and delicious through Wednesday or Thursday, which means less stress and actual follow-through on eating well.
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