These Mediterranean Chickpea Salad Jars with artichokes and sundried tomatoes are the perfect packable lunch - they're also high protein, vegetarian and gluten-free!
Print Recipe
3.65 from 42 votes

Mediterranean Chickpea Salad Jars

These Mediterranean Chickpea Salad Jars with artichokes and sundried tomatoes are the perfect packable lunch - they're also high protein, vegetarian and gluten-free!
Prep Time15 mins
Total Time15 mins
Course: Vegetarian
Cuisine: Salad
Servings: 5 smaller mason jars (2-3 large ones)
Calories: 224kcal

Ingredients

  • 2 tbsp olive oil
  • 1/4 cup lemon juice
  • 2 cans chickpeas, drained and rinsed
  • 1/4 cup julienned sundried tomatoes, packed in oil and rinsed
  • 1 small red onion, sliced
  • 1/3 cup cherry tomatoes, sliced
  • 1 can artichoke hearts, rinsed and chopped
  • 1/3 cup parsley, finely chopped
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp pepper (optional)

Instructions

  • Mix all ingredients together in a large bowl. Divide evenly among 5 small mason jars (the ones I use are for jams - for a larger portion size, double the recipe and keep in large mason jars!). Keep refrigerated up to 5 days.

Nutrition

Calories: 224kcal | Carbohydrates: 32g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 453mg | Potassium: 168mg | Fiber: 11g | Sugar: 7g | Vitamin A: 200IU | Vitamin C: 9.1mg | Calcium: 70mg | Iron: 5.2mg