Ingredients:

  • 120 ml (½ cup) Extra Virgin Olive Oil
  • 60 ml (¼ cup) Red Wine Vinegar (or fresh lemon juice)
  • 1 Tbsp Dijon Mustard (smooth, high quality)
  • 1 Tbsp Honey or Maple Syrup (optional)
  • 1 tsp Dried Oregano
  • 1/2 tsp Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 clove Garlic, minced very finely
  • 400 g (14 oz) tin Chickpeas, drained and rinsed thoroughly
  • 1 large Red Bell Pepper, diced (approx. 200g/7oz)
  • 1 large Cucumber, seeded and diced (approx. 250g/9oz)
  • 240 ml (1 cup) Cooked Quinoa or Pearl Couscous (cooled completely)
  • 120 g (4 oz) Feta Cheese, crumbled
  • 1 small Red Onion, thinly sliced (optional)
  • 150 g (5 oz) Mixed Salad Leaves (Spinach, Romaine, or Spring Mix), washed and dried completely

Instructions:

  1. Whisk the Dressing: In a small bowl, combine all dressing ingredients (oil, vinegar, mustard, honey, herbs, salt, pepper, garlic). Whisk vigorously until emulsified and slightly creamy. Taste and adjust seasoning.
  2. Prep Vegetables and Grains: Dice the pepper and cucumber. Slice the red onion (if using). Ensure all ingredients, including cooked quinoa or couscous, are completely dry and cooled before assembly.
  3. Assemble Layer 1 (The Dressing Base): Divide the dressing evenly among the four clean, dry 1-liter Mason jars. Pour it directly onto the bottom of the jar.
  4. Assemble Layer 2 (The Protective Barrier): Carefully layer the robust, non-absorbent ingredients directly on top of the dressing. Start with the drained Chickpeas, followed by the diced Red Onion (if using). These ingredients act as a dam.
  5. Assemble Layer 3 (The Crunch Zone): Add the remaining hardy vegetables: Divide the diced Cucumber and Red Bell Pepper evenly among the jars. Pack them down lightly.
  6. Assemble Layer 4 (The Absorbents/Protein): Next, layer the Cooked Quinoa/Couscous. Follow immediately with the Crumbled Feta Cheese.
  7. Assemble Layer 5 (The Lid of Greens): Stuff the very top of the jars with the Mixed Salad Leaves. Pack them snugly to fill the remaining air space.
  8. Seal and Store: Screw the lids on tightly. Store the salad jars upright in the refrigerator for up to 4 days. To serve, shake the jar vigorously until the dressing coats all ingredients, or tip the contents out into a bowl.