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1 can chickpeas, drained and rinsed
1 cup cooked quinoa
1 cup shredded carrots
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 sauerkraut or shaved cabbaged
2 cups baby spinach leaves
2 red radishes, thinly sliced
2 tablespoons apple cider vinegar
3 tablespoons extra-virgin olive oil
Pepper
Salt
Prepare the dressing by combining olive oil, apple cider vinegar, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Whisk until well combined. Set aside.
- Take four mason jars and start layering the ingredients. Begin with the dressing, adding about 2 tablespoons to the bottom of each jar.
- Divide the cooked quinoa evenly among the jars, layering it on top of the dressing. Top with sauerkraut or cabbage of desired.
- Next, distribute the chickpeas among the jars, followed by the shredded carrots and radishes.
- Add a layer of baby spinach leaves on top, ensuring it fills the remaining space in the jars.
- If desired, sprinkle sliced almonds and dried cranberries over the spinach in each jar for added crunch and sweetness.
- Seal the mason jars tightly with their lids and refrigerate until ready to enjoy. These salads can be prepared ahead of time and stored in the fridge for up to 4-5 days.
- When ready to eat, simply shake the mason jar to distribute the dressing evenly over the ingredients. Pour the contents into a bowl or eat directly from the jar.
