Citrus Herb Chickpea Cucumber (Printable)

Layered salad jars bursting with citrus, chickpeas, cucumber, and herbs for a fresh, easy lunch option.

# What you'll need:

→ Citrus Herb Dressing

01 - 4 tablespoons extra-virgin olive oil
02 - 2 tablespoons freshly squeezed lemon juice
03 - 2 tablespoons freshly squeezed orange juice
04 - 1 teaspoon Dijon mustard
05 - 1 clove garlic, finely minced
06 - 1 tablespoon fresh parsley, finely chopped
07 - 1 tablespoon fresh mint, finely chopped
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper

→ Salad

10 - 2 cups cooked chickpeas, rinsed and drained
11 - 2 cups cucumber, diced
12 - 1 cup cherry tomatoes, halved
13 - 1/2 red onion, finely diced
14 - 1 cup red bell pepper, diced
15 - 1/2 cup shredded carrots
16 - 1/4 cup fresh dill, finely chopped
17 - 1/4 cup fresh parsley, chopped
18 - 2 tablespoons crumbled feta cheese (optional, omit for vegan)

# Method:

01 - In a small bowl or jar, whisk together olive oil, lemon juice, orange juice, Dijon mustard, minced garlic, parsley, mint, salt, and pepper until well combined. Set aside.
02 - Divide the dressing evenly among the bottoms of four wide-mouthed mason jars, allocating approximately 1.5 tablespoons per jar. Layer chickpeas as the first salad component, using about 1/2 cup per jar. Sequentially add cucumber, bell pepper, red onion, cherry tomatoes, and shredded carrots in distinct layers.
03 - Top each jar with chopped dill and parsley. Add crumbled feta cheese if desired. Seal jars tightly and refrigerate. When ready to consume, shake the jar vigorously to combine ingredients with dressing, or transfer contents to a bowl and toss to coat thoroughly.

# Expert Advice:

01 -
  • You make four meals in one sitting and forget about lunch decisions for days.
  • The citrus dressing stays fresh and never makes the vegetables soggy—it's the opposite of sad desk lunch.
  • Chickpeas keep you satisfied in a way that feels honest, not like you're punishing yourself.
  • It tastes Mediterranean and vibrant, which sounds fancy but takes barely fifteen minutes.
02 -
  • The layering order isn't decorative—it's what keeps these jars tasting crisp and fresh through day three; putting delicate herbs or wet tomatoes at the bottom ruins everything.
  • Fresh-squeezed citrus tastes entirely different than bottled, and this dressing needs that real brightness to shine.
03 -
  • Prep all your vegetables the night before and store them in separate containers, then jar everything in five minutes on actual lunch day.
  • If you're taking these to work, invest in good wide-mouthed jars—the narrow ones make assembly impossible and shake-serving a frustrating mess.
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