Mason Jar Chickpea, Farro And Greens Salad (plus Lunch Packing Tips!)
This vibrant and hearty mason jar salad combines nutty farro, protein-packed chickpeas, crunchy celery, and zesty red onions, all tossed in a flavorful Greek dressing. Topped with dried cherries, toasted pepitas, and optional feta cheese crumbles, every spoonful offers a delicious medley of textures and flavors. Making this salad in advance as colorful layers in a mason jar allows you to enjoy a wholesome meal on the go with no compromise on taste or freshness.
— Constant Cookbook
Ingredients
- 1¼ cup farro
- 1 tablespoon olive oil
- 1 medium clove garlic, pressed or minced
- ¼ teaspoon salt
- 1 cup quality extra-virgin olive oil, such as California Olive Ranch brand
- ½ cup red wine vinegar
- 4 cloves garlic, pressed or minced
- 1 tablespoon dried oregano
- 2 teaspoons Dijon mustard
- 1½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon agave nectar, honey or sugar
- 2 cans chickpeas (or 3 cups cooked chickpeas), drained and rinsed
- 4 stalks celery, thinly sliced crosswise and roughly chopped
- ⅔ cup chopped red onion (about one small red onion, chopped)
- 1 cup chopped parsley
- ⅓ cup Greek dressing or olive oil and lemon juice, to taste
- Mixed greens, roughly chopped if you have time (a couple handfuls per salad)
- ¼ cup pepitas (pumpkin seeds) or sunflower seeds
- Handful dried cherries or cranberries, roughly chopped
- Kalamata olives, pitted and thinly sliced (optional)
- Feta cheese, crumbled (optional)
Instructions
- To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer, and cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes, unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and mix in the olive oil, garlic and salt. Set aside to cool.
- Make the dressing: Whisk together all of the dressing ingredients until emulsified.
- Make the chickpea and celery salad: In a serving bowl, toss together the chickpeas, prepared celery, red onion and parsley. Stir in enough dressing (or olive oil and lemon juice) to lightly coat the salad. Toss and set aside.
- Toast the pepitas: In a skillet over medium-low heat, toast the pepitas for a few minutes, stirring frequently, until they smell fragrant and toasty. Transfer the pepitas to a bowl to cool.
- To assemble your mason jar salads: In a quart-sized mason jar (32 ounce capacity), layer the chickpea salad at the bottom along with an additional tablespoon or two of dressing (enough to lightly coat the salad when you turn the jar upside down). Top with cooled farro, then greens (leave about an inch of room at the top). Finish with a sprinkle of
Cook Time
25M
Prep Time
PT20M
Yield
4
Nutrition
- Calories: 702 calories
- Sugar Content: 15.2 g
- Sodium Content: 534.6 mg
- Fat Content: 28.6 g
- Saturated Fat Content: 3.5 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 92 g
- Fiber Content: 21.2 g
- Protein Content: 22.8 g
- Cholesterol Content: 0 mg
Comments
No comments found.