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Carrot & Chickpea Mason Jar Salad with Arugula

Course Salad
Prep Time 15 minutes
Servings 4
Author Rachel Druckenmiller

Ingredients

  • 3 tablespoons fresh lemon juice
  • 1 clove garlic minced
  • 1/4 teaspoon sea salt
  • 1/3 cup olive oil extra virgin
  • 1/2 teaspoon raw honey
  • 1 pound shredded carrots
  • 1 15-ounce can chickpeas drained and rinsed
  • 1 5-ounce package arugula or spinach
  • 2 Hilary's Eat Well veggie burger patties toasted
  • 1/4 cup pumpkin seeds or almonds

Instructions

  1. In a small bowl, whisk together lemon juice, salt, oil, and honey. Pour desired amount into the bottom of each quart-size mason jar (about 2 tablespoons).

  2. Prepare each mason jar salad by adding even amounts of the chickpeas, carrots, and greens.

  3. Cook the burger patties according to package directions in a toaster oven. Toast the patties just before serving to enjoy them crispy and warm (rather than soggy) if you're eating them throughout the week for lunches. Add the patties and nuts to the salad jar, cover with a lid and then shake it up or pour it in a bowl and enjoy!

Recipe Notes

If you are going to make a few of these ahead of time, toast the burger the day of and put the nuts or seeds on at the last minute, so they stay crunchy.