This started as a chickpea, brussels sprout & lentil salad. I’ve got this thing for brussels sprouts lately and have to have them with everything. Almost. With lots of options in my fridge, I decided to try my hand at a Salad in a Jar. What a great idea to prepare in advance and take for lunch or a picnic. This salad tasted better the next day.
It turned out so well I decided to throw another recipe into the hat for the Canadian Lentils Contest. With 5 categories to enter, I’ve already entered my Berry Lentil Smoothie into “Freestyle”. This might be the last one I enter before the contest deadline, just not sure yet.
With this salad I added in some zucchini, Ned Bell ocean-wise tuna, spinach, pepitas, and we were on our way to my version of Salad In A Jar. To learn how to roast chickpeas click on this recipe: Roasted Cauliflower & Chick Peas. Use any spice you like or none at all. Salt & pepper roasted chick peas are equally delicious.
You don’t have to use matching jars either, use any jars you can find just adjust quantities for the size of the jar.
Ingredients
- 1 cup cooked lentils
- 3-4 Brussels Sprouts halved and sliced into shreds
- 1 cup roasted or regular canned chickpeas
- 2 tbsp chopped parsley
- ½ cup olive oil
- 1/4 cup red wine vinegar
- 2 tbsp dijon mustard
- ½ lime or lemon juiced
- Salt & pepper to taste
- 1 cup sliced zucchini
- 1-2 cans chunk light tuna packed water
- ½ cup pepitas
- 1 carrot peeled & grated
- Package spinach
- Pinch of salt & pepper
Instructions
- To make the Lentil, Brussels Sprouts & Chickpea Salad combine lentils, brussels sprouts, chickpeas and parsley. Set aside.
- Whisk together olive oil, red wine vinegar, dijon mustard, lime or lemon juice and a sprinkle of salt & pepper. Pour 2 tbsp of dressing on lentil salad mixing to combine.
- In a separate bowl toss together tuna with pepitas and grated carrots.
- Assemble your salad:
- Equally distribute the rest of the dressing amongst 4 mason jars
- Add ¼ cup of sliced zucchini
- Add ½ cup lentil salad
- Divide your tuna mixture between all jars.
- Stuff the rest of the mason jar with spinach. Put your lid on and store in the refrigerator until ready to eat.
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