Photo: Anna Pelzer
Mason Jar Chickpea, Farro and Greens Salad (plus lunch packing tips!)
22 ingredients
20 min + 25 min
4
openrecipes
A mason jar salad made with components that you can mix and match! Amounts listed below should yield plenty for five mason jar salads.
Estimated Nutrition (whole recipe, rough)
1127
Calories
32g
Protein
49g
Fat
151g
Carbs
Counts 22 of 26 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 22 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Farro | 1/2 cup cooked (100g) | 170 |
| Sunflower Seed | 1 oz (28g) hulled | 165 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Cherry | 1 cup (138g) | 87 |
| Ranch | 1 tbsp (15g) dressing | 73 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Red Onion | 1 medium (110g) | 44 |
| Onion | 1 medium (110g) | 44 |
| Agave | 1 tsp (7g) | 21 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Pepita | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1¼ cup farro
- 1 tablespoon olive oil
- 1 medium clove garlic, pressed or minced
- ¼ teaspoon salt
- 1 cup quality extra-virgin olive oil, such as California Olive Ranch brand
- ½ cup red wine vinegar
- 4 cloves garlic, pressed or minced
- 1 tablespoon dried oregano
- 2 teaspoons Dijon mustard
- 1½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon agave nectar, honey or sugar
- 2 cans chickpeas (or 3 cups cooked chickpeas), drained and rinsed
- 4 stalks celery, thinly sliced crosswise and roughly chopped
- ⅔ cup chopped red onion (about one small red onion, chopped)
- 1 cup chopped parsley
- ⅓ cup Greek dressing or olive oil and lemon juice, to taste
- Mixed greens, roughly chopped if you have time (a couple handfuls per salad)
- ¼ cup pepitas (pumpkin seeds) or sunflower seeds
- Handful dried cherries or cranberries, roughly chopped
- Kalamata olives, pitted and thinly sliced (optional)
- Feta cheese, crumbled (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes