Thai Chickpea Mason Jar Salad

 

Ingredients

Jar Salads

• ▢¾ cup uncooked quinoa
• ▢2 cups chickpeas
• ▢1 medium sized zucchini (spiralized)
• ▢½ jumbo carrot (spiralized)
• ▢1 ½ cups cabbage (shredded)
• ▢¼ cup honey roasted peanuts (or regular peanuts for vegan)

Tangy Peanut Dressing

• ▢1 tablespoon sesame oil
• ▢5 tablespoons rice vinegar
• ▢3 tablespoons peanut butter
• ▢1 tablespoon maple syrup
• ▢1 ½ tablespoons soy sauce (tamari or coconut aminos for gluten-free)
• ▢1 teaspoon ground ginger

Instructions

• Cook quinoa according to package directions. Set aside to cool.
• Shake together dressing ingredients and divide up between 4 1-pint jars, roughly 2 tablespoons per jar.
• Add in the following order: chickpeas, cooled quinoa, carrot noodles, zucchini noodles, shredded cabbage, honey roasted peanuts.
• Seal and store in the fridge for up to 4 days.
• To serve, shake everything out into a large bowl and enjoy cold.

Nutrition Information

Serving: 1jar, Calories: 448kcal, Carbohydrates: 55g, Protein: 18g, Fat: 18g, Saturated Fat: 2g, Cholesterol: 0mg, Sodium: 518mg, Potassium: 780mg, Fiber: 11g, Sugar: 10g, Vitamin A: 1420IU, Vitamin C: 19.9mg, Calcium: 92mg, Iron: 4.8mg

Author: Annie Holmes

Course: Lunch

Cuisine: Thai