Chickpea Salad with Minty Yogurt Dressing

This is a great make-ahead meal to take to work or on a picnic. The chickpeas marinate in minty yogurt dressing at the bottom of the jar, while the spinach stays crisp at the top. When you’re ready to eat, just shake the jar to disperse the dressing. Pair it with grilled fish or chicken for a heartier meal. The mint dressing tasted great on those, too!

Chickpea Salad with Minty Yogurt Dressing in a Mason Jar

Total Time: 20 min. Prep Time: 20 min. Cooking Time: None Yield: 4 servings


½ cup reduced-fat (2%) plain Greek yogurt 1 Tbsp. fresh lemon juice 1 clove garlic, coarsely chopped ¼ cup fresh mint leaves Sea salt (or Himalayan salt) and ground white pepper(to taste; optional) 2 cups chickpeas, drained, rinsed ½ cup thinly sliced red onion 1 medium green bell pepper, chopped 1 cup chopped cucumber 4 cups baby spinach ⅓ cup crumbled feta cheese ½ cup chopped flat leaf (Italian) parsley

Preparation 1. Place yogurt, lemon juice, garlic, and mint in a blender; cover. Blend until smooth. 2. Season with salt and pepper if desired; mix well. Evenly divide dressing between 4 pint Mason jars. Set aside. 3. Evenly layer chickpeas, onion, bell pepper, cucumber, cheese, and parsley on top of dressing in jars. 4. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.

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