About the Recipe
Ingredients
Ingredients
For the salad
1 cup canned chickpeas
1 cup chopped cucumbers
1 cup chopped cherry tomatoes
1 cup cooked quinoa
1/2 cup chopped flat leaf parsley
3 - 4 cups arugula
For the dressing
2 tablespoon olive oil
Juice of 1 lemon
1 teaspoon dijon mustard
1 teaspoon maple syrup
1/2 teaspoon garlic powder
Salt & pepper to taste
Preparation
Directions
Whisk all dressing ingredients together in a small bowl. Taste and adjust seasoning if desired.
When ready to assemble the salads, evenly divide the dressing between 2 wide-mouth mason jars (quart size). Then evenly divide the remaining ingredients and add to the mason jars in the order listed. Seal with lid and store in the refrigerator until ready to eat.
When serving, pour contents of the mason jar into a bowl. Stir around to help get dressing distributed and enjoy!