This mason jar salad recipe is perfect for taking to work or traveling. It has layers of tomatoes, carrots, broccoli, greens and chickpea “croutons.” The creamy kalamata dressing is made with vegan coconutmilk yogurt.
Mason jar salads are all the rage right now. I think. Or am I too late to the bandwagon? Is this food trend is already on the way out? I don’t care either way, because an idea this good is bound to become a staple.
I’ve been wanting to try making a mason jar salad for a while now – there are a million and one clever variations on Pinterest and they all look SO good. Don’t ask me why it took me so long to finally try making one for myself.
When SoDelicious sent us some of their new coconutmilk yogurt AND one of these brilliant screw on dressing containers, I finally had the perfect excuse.
One – That little orange thing at the top of the jar is called a BNTO and it’s a brilliant invention. You can put any kind of liquid in it, screw on your mason jar lid, and you’re good to go. Dressing, yogurt, milk, syrup, hummus, guacamole – anything!
Two – The dressing that’s in the BNTO is made with healthy, dairy-free “yogurt!” SoDelicious recently expanded their product line and their new coconutmilk “yogurts” are the bomb. They actually taste better than dairy-based yogurt and they’re definitely healthier. You can find them at most major grocery stores, at Whole Foods, and most natural markets. They even have coupons for the “yogurts” on their website!
This is literally the easiest recipe/lunch idea of all time. The only hard part is deciding what to put into the jar. The possibilities are endless, but there’s only so much room!
I’ve only made one of these salads so far, but I’m already creating a mental list of all the other combinations I want to try:
Greek Mason Jar Salads
Quinoa Mason Jar Salads
Thai Mason Jar Salads
Fruit Mason Jar Salads with Yogurt & Granola
Mexican Mason Jar Salads
Ok, ok. Enough already. You get the idea. All I’m saying is that this is the first of many mason jar salad recipes you’ll be seeing around here.
Disclaimer – We partnered with SoDelicious to create this original recipe. We’ve been fans of their brand and products for years! As always, all opinions and words are my own.
- Serves: 1
- Calories: 253
- Fat: 3 g
- Saturated fat: 1.6 g
- Unsaturated fat: 1.4 g
- Trans fat: 0 g
- Carbohydrates: 26 g
- Sugar: 9 g
- Sodium: 865.3 mg
- Fiber: 13 g
- Protein: 14 g
- Cholesterol: 0 g
- 1 - 14 oz. can chickpeas, drained and rinsed
- 1-2 Tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1 teaspoon black pepper
- ½ teaspoon sea salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon chili powder
- ½ cup coconut milk "yogurt" (SoDelicious unsweetened)
- 2 Tablespoons lemon juice
- ½ Tablespoon tamari or soy sauce
- 2 Tablespoons fresh dill
- 2-4 kalamata olives
- ½ teaspoon black pepper
- ⅛ teaspoon garlic powder
- ½ cup cherry tomatoes
- ¼ cup carrots, sliced
- ½ cup broccoli florets
- 1 cup salad greens (we used kale & romaine)
- 1 Tablespoon red onion, sliced
- ¼ cup roasted chickpeas
- Preheat oven to 375º and line a baking sheet with parchment.
- Drain and rinse the chickpeas. Pour onto paper towels to remove excess water.
- Pour chickpeas onto baking sheet. Drizzle with oil and add seasonings. Toss to coat well. Bake for 20-25 minutes, tossing occasionally. Remove and allow to cool.
- Add all ingredients to a food processor and blend until smooth and well-combined.
- Layer the ingredients in the order listed above for best results! This method will keep the chickpeas crispy.
This makes one salad in a quart-sized mason jar.
The dressing makes about 8 ounces.