Citrus Herb Chickpea Cucumber (Printable)

Layered salad jars with citrus, chickpeas, cucumber, and fresh herbs, ideal for healthy and easy lunches.

# 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 Components

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

# Step-by-Step Guide:

01 - In a small bowl or jar, whisk together olive oil, lemon juice, orange juice, Dijon mustard, minced garlic, parsley, mint, sea salt, and black pepper until fully combined.
02 - Divide dressing evenly among four wide-mouthed mason jars, approximately 1.5 tablespoons per jar as the base layer.
03 - Add chickpeas as the first salad layer, distributing approximately 1/2 cup per jar over the dressing.
04 - Sequentially layer cucumber, bell pepper, red onion, cherry tomatoes, and shredded carrots into each jar.
05 - Top each jar with chopped dill and parsley. Add crumbled feta cheese if desired. Seal jars tightly and refrigerate.
06 - When ready to serve, shake the jar vigorously to distribute dressing, or transfer contents to a bowl and toss to coat thoroughly.

# Expert Suggestions:

01 -
  • The dressing stays at the bottom, keeping everything crisp and never soggy no matter how many days sit in your fridge.
  • It's genuinely fun to shake and eat straight from the jar—no dirty bowl, no fuss, just grab and go.
  • You get a complete meal with protein, vegetables, and healthy fats that actually keeps you satisfied through the afternoon.
02 -
  • Dressing must go in first, not last—this isn't just sequence, it's the difference between a crisp salad and a sad, waterlogged mess after day two.
  • Diced cucumber should be added the morning you assemble jars if you're making them ahead; pre-cut cucumber weeps and turns mushy.
03 -
  • Shake your jars upside down first to loosen any dressing stuck to the bottom—this redistributes it before you mix, so everything coats evenly.
  • Use wide-mouthed mason jars specifically; narrow jars make layering nearly impossible and eating straight from them feels awkward.
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