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Mason Jar Greek Tabbouleh Salad

Mason Jar Greek Tabbouleh Salad

This recipe guides you through assembling a vibrant Mason Jar Greek Tabbouleh Salad, perfect for a convenient and healthy lunch. It layers hummus, chickpeas, fresh tabbouleh, crisp arugula, feta, and kalamata olives, topped with crunchy pita chips for a delightful texture and flavor profile.
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Total Time 10 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 1 people
Calories 1376.1 kcal

Equipment

  • 1 Mason Jar For layering and serving
  • 1 Measuring Cups For accurate ingredient portions
  • 1 Measuring Spoons For smaller ingredient portions
  • 1 Spatula or Spoon For layering ingredients smoothly

Ingredients
  

Main

  • 1 ¼ cups store-bought tabbouleh or Quinoa Tabbouleh Salad
  • 2 tablespoons hummus
  • ½ cup chickpeas
  • 1 ½ cups packed arugula
  • 2 tablespoons feta cheese
  • 2 tablespoons chopped kalamata olives
  • ¼ cup coarsely crumbled pita chips

Instructions
 

  • Begin by spooning the 2 tablespoons of hummus into the bottom of the Mason jar, creating an even layer.
  • Next, add the ½ cup of chickpeas over the hummus, distributing them evenly.
  • Carefully spoon the 1 ¼ cups of store-bought tabbouleh (or quinoa tabbouleh) into the jar, layering it above the chickpeas.
  • Gently place the 1 ½ cups of packed arugula on top of the tabbouleh, ensuring it's not overly compressed.
  • Sprinkle the 2 tablespoons of feta cheese over the arugula.
  • Add the 2 tablespoons of chopped kalamata olives on top of the feta.
  • Finally, add the ¼ cup of coarsely crumbled pita chips as the top layer.
  • Seal the Mason jar tightly with its lid.
  • When ready to serve, shake the jar vigorously to distribute all the ingredients and dressing evenly.
  • Pour the salad into a bowl and enjoy immediately.

Notes

For optimal freshness and to prevent sogginess, always layer your dressing (or hummus in this case) at the very bottom of the jar. Denser, non-absorbent ingredients like chickpeas and olives go next, followed by the tabbouleh. Arugula should be placed towards the top to remain crisp until serving. The pita chips are your final layer, adding a crucial textural crunch; adding them just before eating or packing them separately will ensure they don't soften. Consider chilling the tabbouleh and chickpeas thoroughly before assembly to maintain a refreshing temperature. For a more robust salad, marinate the chickpeas lightly in lemon juice and a touch of olive oil beforehand.