Mason Jar Greek Tabbouleh Salad

Name: Mason Jar Greek Tabbouleh Salad
Total time: 10 min
Yield: Serves 1
Ingredients: 1¼ cups store-bought tabbouleh (or Quinoa Tabbouleh Salad ); 2 tablespoons hummus; ½ cup chickpeas; 1½ cups packed arugula; 2 tablespoons feta cheese; 2 tablespoons chopped kalamata olives; ¼ cup coarsely crumbled pita chips

1 Review

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Hands-On Time

10 Mins

Total Time

10 Mins

Yield

Serves 1

By Grace Elkus October 2016

Anyone who enjoys Mediterranean food will be a fan of this vegetarian tabbouleh jar, which combines a variety of fresh ingredients into one delicious mid-day meal. It’s far more flavorful than your average desk lunch, thanks to briny olives, salty Feta, and crunchy pita chips. The lemon-y, herb-packed tabbouleh acts as the “dressing” for the salad, but all varieties of store-bought tabbouleh are different. If desired, top the salad with an extra squeeze of lemon juice and a drizzle of olive oil. For an extra-filling lunch, enjoy alongside falafel. We guarantee you’ll be the envy of the office.

1¼ cups store-bought tabbouleh (or Quinoa Tabbouleh Salad)
2 tablespoons hummus
½ cup chickpeas
1½ cups packed arugula
2 tablespoons feta cheese
2 tablespoons chopped kalamata olives
¼ cup coarsely crumbled pita chips

How to Make It

Step 1

Add the tabbouleh to the bottom of a 1 quart wide-mouth mason jar. Top with hummus, chickpeas, arugula, feta, and olives.

Step 2

When ready to eat, pour the salad into a bowl and top with pita chips.

Mason Jar Greek Tabbouleh Salad

Ingredients

How to Make It

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Mason Jar Greek Tabbouleh Salad

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How to Make It

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