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Mason Jar Salads with Vegan Kalamata Dressing
Jordan Cord

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.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 1
Course: Side Dish
Cuisine: American
Calories: 253
Ingredients Method Notes

Ingredients
  

Crispy Chickpeas
  • 1 - 14 oz. can chickpeas drained and rinsed
  • 1-2 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
  • 2-4 kalamata olives
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon garlic powder
Salad
  • 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

Method
 

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

Notes

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