Mediterranean Mason Jar Salad

Ingredients

• Lemon vinaigrette (olive oil, lemon, dijon)2 tbsp
• Cooked chickpeas, drained100g
• Cucumber, diced1/2
• Cherry tomatoes, halved8
• Cooked quinoa or farro80g
• Kalamata olives6
• Feta, crumbled40g
• Baby spinach or rockettwo handfuls
• Fresh mint or parsleysmall handful

Method

1. 1

   Pour vinaigrette into the bottom of a 500ml mason jar.

2. 2

   Layer in this order to keep ingredients dry: chickpeas, cucumber, tomatoes, quinoa, olives, feta.

3. 3

   Top with spinach and herbs, packing gently so the jar is full.

4. 4

   Seal and refrigerate up to 3 days. When ready, shake well and tip into a bowl — or eat straight from the jar.