Chickpea Chicken Salad Jars with Garlic Yogurt Dressing

These chicken and chickpea salad jars are perfect working lunches, and the layered ingredients keep everything fresh until it's time to eat.

Prep Time15

Total Time15

Course: Main Course

Cuisine: Australian, European, Mediterranean, Middle Eastern, North African

Keyword: chicken and chickpea salad, chickpea and chicken salad, moroccan chickpea salad, salad jars

Servings:

Calories: 565kcal

Make the dressing: mix all the ingredients together in a jar with a screw-top lid and shake well. Taste and adjust seasoning if necessary, then set aside.
1/3 cup yogurt, 1/4 cup olive oil, 2 Tbsp lemon juice, 2 cloves roasted garlic, 1/2 tsp flaky salt, 1/2 tsp cracked black pepper
Mix the chickpeas and carrots with the spices, garlic powder and lemon juice, then divide evenly between your jars. Divide the dressing over the top of the chickpeas.
1 1/2 cups cooked chickpeas, 2 carrots, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp garlic powder, 1 lemon, 1/2 tsp flaky salt
Layer in the chopped peppers, then couscous, chicken and cucumber. Sprinkle in the crumbled feta and add a big handful of greens to the top of the jar. Pop a lid onto each jar before storing in the fridge for up to 3-4 days.
1 bell pepper, 1 1/2 cups cooked couscous, 13 oz cooked chicken breast, 2 Lebanese cucumbers, 1/2 cup feta cheese, 4 cups baby spinach
To serve, tip the contents of a jar into a bowl and mix everything together.

You can change the salad ingredients in these jars to accommodate pretty much any vegetable, grain or protein you like. I often leave out the chicken and bump up the quantity of chickpeas (you could also add a chopped boiled egg if that's your thing). If I have leftover brown or wild rice I'll happily use that instead of couscous or quinoa. Pasta works too.
If you want to make this a vegan salad, switch the yogurt in the dressing for vegan mayo or coconut yogurt. Omit the chicken in favor of marinated tofu or falafel balls, and sub out the feta for toasted nuts, sunflower or pumpkin seeds for extra protein and crunch.
I find these layered salads keep really well for about 2-3 days in the fridge, and are still fine on the fourth day if I've used very fresh ingredients to start with. If you need longer shelf life, you can prep the ingredients and store separately in the fridge for up to 5 days, which will give you a working week's worth of lunches. Just layer everything up in the morning before you head off to work.