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Salad in a Jar with Lentils, Chick Peas & Brussels Sprouts

Course: dinner, lunch, Salad, Snack
Servings: 4
Author: Wanda Baker

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.