Mediterranean Chickpea and Egg Salad Jars.
Halfbakedharvest.com
Ingredients
- 1/4cup oil packed sun-dried tomatoes, chopped + 1/3 cup oil reserved
- 2tablespoons red wine vinegar
- 2teaspoons honey
- 2lemons
- 1tablespoon chopped fresh dill
- 1tablespoon chopped fresh basil
- kosher salt and pepper
- 1pinch crushed red pepper flakes
- 2cans (14 ounces) chickpeas, drained
- 1/2cup marinated artichoke hearts
- 2carrots, shredded
- 1 1/2-2cups cooked quinoa
- 2cucumbers, sliced or chopped
- 1/2cup crumbled feta cheese
- 1/3cup toasted sunflower or pumpkin seeds
- 4-6hard boiled eggs
- 4cups fresh arugula
- 1avocado, sliced
Directions
1. In a medium bowl, combine the 1/3 cup of olive oil from the sun-dried tomato jar, the chopped sun-dried tomatoes, red wine vinegar, honey, juice from 1 lemon, dill, basil, red pepper flakes, and a pinch each of salt and pepper. Add the chickpeas and toss to coat.
2. Using four (16 ounce) glass jars, to the bottom of each jar, evenly layer the artichokes, carrots, and quinoa. Spoon the chickpeas and any vinaigrette left in the bowl over the quinoa. Layer on the cucumbers, feta cheese, and seeds. Add an egg to each jar. Seal the jars and keep in the fridge for up to 2-3 days.
3. To serve, pour the contents of the jar out into a bowl. Add the arugula, avocado and squeeze the remaining lemon juice over top. Season with salt, if desired. Enjoy!
Nutrition
- Info
- Calories Per Serving: 1138 kcal
Source: https://www.halfbakedharvest.com/mediterranean-chickpea-and-egg-salad-jars/