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Fresh Mason Jar Bento Salad with Chickpeas Easy Lemon Tahini Dressing Recipe

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A fresh, satisfying mason jar salad featuring chickpeas, crisp veggies, and a creamy lemon tahini dressing. Perfect for quick meal prep and healthy lunches on the go.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 2 cups mixed salad greens (baby spinach, arugula, or spring mix)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ½ cup shredded carrot (optional)
  • 2 tablespoons fresh parsley or cilantro, chopped
  • ¼ cup tahini
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 tablespoon maple syrup or honey
  • 1 small garlic clove, minced
  • 2–3 tablespoons water
  • Salt and pepper, to taste

Instructions

  1. Prepare the Dressing: In a small bowl, combine ¼ cup tahini, 3 tablespoons fresh lemon juice, 1 tablespoon maple syrup, and 1 minced garlic clove. Slowly whisk in 2 to 3 tablespoons of water until you reach a smooth, pourable consistency. Add salt and pepper to taste. Set aside or refrigerate if prepping ahead.
  2. Prep the Vegetables: Rinse and dry your salad greens thoroughly. Halve the cherry tomatoes, dice the cucumber, shred the carrot, and chop fresh herbs.
  3. Rinse and Drain Chickpeas: Open the can of chickpeas, rinse under cold water, and drain well. Pat them dry with a paper towel to avoid excess moisture in the jar.
  4. Layer the Salad in the Jar: Start with the dressing at the bottom of the jar. Next, add the chickpeas. Then layer the diced cucumber, cherry tomatoes, shredded carrot, and chopped herbs. Finally, top with the salad greens.
  5. Seal and Store: Screw on the lid tightly and refrigerate. The salad keeps well for up to 3 days. When ready to eat, shake the jar vigorously to coat everything in the lemon tahini dressing, then eat directly from the jar or pour onto a plate.

Notes

Keep greens completely dry to avoid sogginess. Layer dressing first, then chickpeas, followed by veggies and herbs, and greens on top to keep fresh. Whisk tahini dressing thoroughly or blend for smoothness. Store salad up to 3 days refrigerated, best within 48 hours. Shake well before eating.

Nutrition

Keywords: mason jar salad, chickpeas, lemon tahini dressing, healthy lunch, meal prep, vegan salad, gluten-free salad

Find it online: https://pokirecipes.com/fresh-mason-jar-bento-salad-with-chickpeas-easy-lemon-tahini-dressing-recipe/