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Chickpea Lemon Vinaigrette Jars

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A simple, bright, and protein-packed meal prep recipe featuring chickpeas and crunchy veggies layered with a tangy lemon vinaigrette. Perfect for busy weeknights and ready to grab from the fridge.

Ingredients

Scale
  • 2 cups (330g) canned chickpeas, drained and rinsed
  • 1/4 cup (60ml) fresh squeezed lemon juice
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 tablespoon (15ml) honey (or maple syrup/agave for vegan)
  • 1 teaspoon (5g) Dijon mustard
  • 1 small clove garlic, minced
  • Salt and black pepper, to taste
  • 1 medium cucumber, diced (partially peeled)
  • 1 cup (150g) cherry tomatoes, halved
  • 1 small red bell pepper, diced
  • 1/4 small red onion, thinly sliced (optional soak in cold water for 10 minutes)
  • 1/4 cup (15g) fresh parsley or cilantro, chopped

Instructions

  1. Make the lemon vinaigrette: In a mixing bowl, whisk together fresh lemon juice, olive oil, honey, Dijon mustard, minced garlic, salt, and pepper until fully emulsified and smooth. Taste and adjust seasoning.
  2. Prepare the veggies: Dice cucumber, halve cherry tomatoes, dice red bell pepper, and thinly slice red onion. Soak onion slices in cold water for 10 minutes if prepping ahead, then drain well.
  3. Drain and rinse chickpeas thoroughly under cold water and pat dry with a paper towel to avoid soggy jars.
  4. Layer the jars: Start with 2 tablespoons of lemon vinaigrette at the bottom of each jar. Add about 1/2 cup chickpeas per jar. Layer bell peppers, cucumbers, tomatoes, and onions evenly. Top with chopped parsley or cilantro.
  5. Seal jars tightly and refrigerate for at least 1 hour before eating to let flavors meld. Jars keep well for up to 4 days.
  6. When ready to eat, shake the jar vigorously to coat everything in the vinaigrette or pour contents into a bowl and mix thoroughly. Optionally add cooked quinoa, grilled chicken, or crumbled feta for extra protein.

Notes

[‘Keep the dressing at the bottom to prevent soggy veggies.’, ‘Rinse and dry chickpeas thoroughly to avoid watery jars.’, ‘Soak onions in cold water if prepping ahead to mellow the flavor.’, ‘Use fresh lemon juice for best flavor.’, ‘Store jars upright in the fridge and consume within 4 days.’, ‘Adjust honey sweetness to taste depending on lemon tartness.’, ‘Use pre-chopped veggies or salad mixes to speed up prep.’, ‘Add cooked grains or cheese for a heartier meal.’, ‘Shake jars well before eating to recombine dressing.’]

Nutrition

Keywords: chickpea salad, lemon vinaigrette, meal prep, vegan, gluten-free, healthy dinner, easy recipe, plant-based protein

Find it online: https://daintydine.com/chickpea-lemon-vinaigrette-jars-easy-meal-prep-recipe-for-busy-weeknights/