Description
A vibrant kale salad layered in a mason jar, topped with a zesty lemon tahini dressing. Perfect for meal prep, this salad stays fresh and delicious for days.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 cup cooked chickpeas, rinsed and drained
- 1 cup chopped bell peppers (any color)
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 cups chopped kale
- 1/4 cup toasted pumpkin seeds
- Lemon Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1–2 tablespoons water (to thin)
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the Lemon Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and pepper. Add water, one tablespoon at a time, until the dressing reaches your desired consistency.
- Layer the mason jar: Start with the dressing at the bottom.
- Add the chickpeas and red onion next.
- Follow with the chopped bell peppers.
- Add the cooked quinoa.
- Top with the chopped kale.
- Finish with the toasted pumpkin seeds.
- Seal the jar tightly and refrigerate.
- When ready to eat, shake the jar well to distribute the dressing and pour into a bowl.
Notes
- You can substitute other grains like farro or couscous for quinoa.
- Add other vegetables like cucumber, carrots, or cherry tomatoes.
- For a complete meal, add grilled chicken or tofu.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Layering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 jar
- Calories: 550
- Sugar: 8g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg