Ingredients

The following ingredients have 4 Servings
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp oregano
  • 1/2 cup olive oil
  • 1 15oz can chickpeas, (drained)
  • 2 cups quinoa, (cooked )
  • 1/4 cup red onion
  • 1/2 cup kalamata olives
  • 1/2 cup feta cheese
  • 1 1/2 cups Persian cucumber, ( thinly sliced)
  • 1 1/2 cups cherry tomatoes, (chopped)
  • 1/2 cup parsley, (chopped)

Instruction

  • In a small bowl or measuring cup, combine the lemon juice, apple cider vinegar, salt, pepper and oregano. Whisk to combine. Add the olive oil and whisk to incorporate.
  • Divide the dressing between 4 pint-sized mason jars. Layer the ingredients evenly in the mason jars in this order: chickpeas, quinoa, red onion, kalamata olives, feta cheese, cucumber, cherry tomatoes and parsley. 
  • Refrigerate for up to 4 days. When ready to serve empty onto a plate or bowl and mix together. Enjoy!