High-Protein Chickpea Quinoa Salad Jars (35 g/Jar)

8 Ingredients

Optional: Rub the chickpeas between layers of a kitchen or paper towel to dry. Rub them to remove the skins, if time permits. Toss with olive oil. paprika, garlic powder, and salt.

Optional: Roast the chickpeas at 425ºF for 15 minutes. Broil them for about 3 minutes more, or until golden brown and crispy.

Optional: Transfer the chopped tomatoes to a strainer. Add a generous dash of salt and toss until evenly coated. Set aside to drain. Toss the tomatoes to remove excess liquid.

Use 3 (32-ounce) Mason jars: Add olive oil, salt, pepper, lemon juice, cucumber, tomatoes, red onion, chickpeas, quinoa, hemp seeds (if using), and cilantro.

Refrigerate High-Protein Chickpea Quinoa Salad Jars for up to 5 days. Because there is no lettuce, and the dressing is on the bottom, they will not become mushy. Invert the jars into a bowl and mix well for serving. 1 to 2 servings/jar.

Full Recipe: CookingForPeanuts.com