Rainbow Garden Salad in a Jar

This colorful vegetarian jar salad is packed with crisp vegetables, chickpeas, cheese and fresh greens. Each layer adds a different color, texture and flavor, making it a fun lunch for kids to build themselves.

Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 2 jar salads

Ingredients

• 1/4 cup Italian dressing or balsamic vinaigrette
• 1/2 cup chickpeas, drained and rinsed
• 1/2 cup diced cucumber
• 1/2 cup shredded carrots
• 1/2 cup diced yellow bell pepper
• 1/2 cup cherry tomatoes, halved
• 1/4 cup corn
• 1/4 cup crumbled feta or shredded cheddar cheese
• 2 cups chopped romaine lettuce or mixed greens
• 2 tablespoons sunflower seeds or pumpkin seeds, packed separately

Directions

1. Divide the dressing evenly between two wide-mouth Mason jars.
2. Add the chickpeas, cucumber, carrots, bell pepper and corn.
3. Layer the tomatoes and cheese over the vegetables.
4. Fill the remaining space with chopped lettuce or mixed greens.
5. Seal the jars tightly and refrigerate until ready to serve.
6. Keep the sunflower seeds or pumpkin seeds in a separate container so they remain crunchy.
7. Shake the jar before eating or pour the salad into a bowl, add the seeds and toss.