Mason Jar Salad with Kalamata Dressing

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.



Crispy Chickpeas

  • 114 oz. can chickpeas, drained and rinsed
  • 12 Tablespoons olive oil
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon chili powder

Kalamata Dressing

  • 1/2 cup coconut milk “yogurt” (SoDelicious unsweetened)
  • 2 Tablespoons lemon juice
  • 1/2 Tablespoon tamari or soy sauce
  • 2 Tablespoons fresh dill
  • 24 kalamata olives
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon garlic powder


  • 1/2 cup cherry tomatoes
  • 1/4 cup carrots, sliced
  • 1/2 cup broccoli florets
  • 1 cup salad greens (we used kale & romaine)
  • 1 Tablespoon red onion, sliced
  • 1/4 cup roasted chickpeas



  1. Preheat oven to 375º and line a baking sheet with parchment.
  2. Drain and rinse the chickpeas. Pour onto paper towels to remove excess water.
  3. 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.

Kalamata Dressing

  1. Add all ingredients to a food processor and blend until smooth and well-combined.


  1. Layer the ingredients in the order listed above for best results! This method will keep the chickpeas crispy.


Roasted chickpeas last 3-5 days.
This makes one salad in a quart-sized mason jar.
The dressing makes about 8 ounces.