Chickpea Taco Mason Jar Salad


Once again, I started with a base of a Marley Spoon recipe and made it healthier and work for me!

This recipe makes 3 mason jar salad servings


1 can chickpeas, rinsed and drained

2 tomatoes, diced

1/2 white onion, diced

3/4 cup of drained and rinsed black beans

3/8 cup dry farrow, or any other grain cooked per directions

1 carrot sliced into thin ribbons with peeler

1 yellow bell pepper thinly sliced

2 tsp of Mexican spice blend

One small bunch cilantro. Mince leaves and finely chop stems. Keep leaves and stems separate.


Juice of two limes. One clove garlic minced. 1 tablespoon olive oil. 1/2 tsp honey. All minced cilantro leaves. Pinch of salt and pepper. Whisk together.


Heat up 1 tablespoon olive oil. Cook onion and cilantro stems for 5 minutes, until onions soft.

Add chickpeas, tomatoes, and Mexican spice blend. Cook 5 more minutes.


Build salad

In each jar, directions from bottom to top. Add 1/3 of each of the rest of ingredients, split evenly between jars.

2 tablespoons dressing

Bell pepper and carrots

Black beans

Farrow or other grain

Top with stewed chickpeas


Nutrition info (if using farrow)

391 calories

63 g carbs, 9 g fat, 15 g protein





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