Friends, I’ve been pretty excited to do this series: Lunch in a Mason Jar Recipes! Many people have been asking me for quick, healthy lunch ideas. I love lunch in a mason jar recipes. They are quick to make, you can store them for 3-5 days and, most importantly, they are really pretty!
I have tried to make it a point to spend less money on lunch! Lunch is expensive folks and (usually) not as healthy as the things I make it home. It’s a lose lose: expensive and unhealthy. Salad jars will be the name of the game for a bit, until I get tired of them and opt for something else. 😛 In the meantime though, ode to salads!
I’m a sucker for bean salads. They are so versatile! Lemon, garlic, olive oil and a few spices can go a long way. You can see my http://happygut.ca/black-bean-tomato-avocado-salad/ for another super easy and yummy recipe. The next salads I have in the line-up are a mexican salad and a tofu asian salad! Keep your eyes open. Have any other lunch in a mason jar recipes you’d like to try? Let me know and I’ll give it a shot! Feedback is very much appreciated. 🙂
- 2 tbsp olive oil
- 2 tbsp lemon
- 1 clove garlic
- pinch of salt and pepper
- 1 cup chickpeas (cooked or from the can)
- 1 green onion, chopped
- 1/3 cup cherry tomatoes
- 1 cup spinach
- In a medium sized mason jar, add the olive oil, lemon juice, garlic, salt and pepper.
- Add the chickpeas.
- Add the green onion.
- Add the cherry tomatoes.
- Add the spinach.
- Will keep in the fridge for about 3 days.