Greek Chickpea Salad in a Jar



For the Dressing:

  • 1/4 cup red wine vinegar
  • 1 teaspoon minced garlic = 2 cloves
  • 3 Tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1/2 tsp ground dried oregano
  • 1 dash salt
  • 1 dash black pepper

For the Salad:

  • 2 Roma tomatoes, diced
  • 1/2 cup cucumber, diced
  • 1 can garbanzo beans, rinsed and drained
  • 1/4 cup red onion, chopped
  • 3 ounces Kalamata olives
  • 2 oz feta, crumbled
  • 1 head romaine lettuce, chopped


  1. Chop all salad ingredients and set aside.
  2. Add all ingredients for dressing into a bowl and whisk until well combined.
  3. Divide ingredients evenly into 4 32-ounce sized glass jars, layering in order: First add dressing to the bottom of the jar, then cucumber, tomato, garbanzo beans, red onion, Kalamata olives, romaine lettuce, and feta cheese.
  4. Place lids on jars and store in refrigerator until ready to eat.
  5. When ready to eat, pour contents of jar onto a plate or into a bowl and serve.