Ingredients:
2-3 cups romaine
Chopped grape tomatoes
1 cup feta
2-3 cups orange and yellow peppers (mini peppers)
1 16oz can of chickpeas
2-3 small zucchinis finely chopped
Dressing:
¼ cup olive oil
2 tbsp red wine vinegar
2 cloves garlic minced
Salt and pepper to taste
1 tsp honey
Roasted chickpeas:
2 tsp za’at ar seasoning
2 tbsp olive oil
1 drained + rinsed can of chickpeas
Directions:
1. This recipe is good for 3 individual mason jar (16oz) salads. You’ll want to start with the vinaigrette at the bottom and then layer romaine, chopped zucchini, chopped tomato, orange pepper, yellow pepper, then feta and then the roasted chickpeas.
2. For the chickpeas, roast chickpeas after you have layered the salad. Bake with olive oil, za’atar seasoning, salt and pepper at 400º for 20-30 min. Rotate half way through and let cool 5-10 min until cooled and then top on salad.
3. Salads are good for 2-3 days in the fridge! When ready to eat, toss into your bag with some utensils and an Original Beef Chomps for added protein.
4. Enjoy :)
Photos by Kaitlin Yocom
