Greek Chickpea Salad

I love the flavor of a classic Greek salad. The chickpeas along with feta cheese add protein without the use of meat to make this jarred salad filling.

I also included capers due to their health benefits - they are antioxidants and high in calcium, magnesium, fiber, and vitamin C. They blend well with the layer of kalamata olives so they go almost unnoticeable in the salad. If you are hesitant on trying capers, or not a big fan of their flavor, I recommend giving them a chance in this salad!

GREEK SALAD

Makes: 4 jars

Time: 10 minutes to assemble

Ingredients

- 4 cups romaine, chopped

- 2 cups spinach

- 2 cups kale, chopped

- 1 cup campari tomatoes, quartered

- 1 cup green bell pepper, thinly sliced

- 1 cup red onion, thinly sliced

- 1 cup cucumber, sliced and quartered

- 16 (about 1/2 cup) kalamata olives, halved

- 1.25 cups chickpeas

- 1 cup feta cheese, crumbled

- 4 tbsp capers (optional)

- 6 tbsp Greek dressing of your choice

Directions

1. Measure 1.5 tbsp dressing and add to each jar

2. Add 1/4 cup red onion, tomato, cucumber, and green bell pepper to each jar.

3. Add 4 olives and 1 tbsp capers (if using) to each jar.

4. Dived the chickpeas evenly among the four jars (about 1/3 cup each)

5. Add 1/4 feta cheese.

6. Top with greens - 1 cup romaine, 1/2 cup spinach and 1/2 cup kale.

7. Place top on jar and tighten.

8. Store in refrigerator and eat within 5 days.

Nutrition (not including dressing)