Kale Salad with Chickpeas in a Jar

This is a hearty salad that you can pack on Sunday and eat on Thursday! Fill your fridge in 1 easy prep session and have salads for a week! Anything on the ingredient list can be substituted, so be creative! Use your favorite dressing.



Step: 1

Set out 4 mason jars and start layering. Divide dressing equally between the 4 jars. Add equal amounts of carrots, chickpeas, kale, and feta, in that order. Close jars with a lid and refrigerate until using.


Per Serving: 348 calories; protein 12.4g; carbohydrates 49.8g; fat 12.8g; cholesterol 8.4mg; sodium 1083mg.

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