Ingredients
1 cup chipotle ranch dressing
8 ounces corn
15 ounce can black beans, drained & rinsed
15 ounce can chickpea, drained & rinsed
1 tablespoon olive oil
1/2 teaspoon sea salt
2 teaspoons taco seasoning
1 celery stalk, chopped
1 cup shredded cheese
1 pint tomatoes, halved
12 ounces salad greens
1 cup cooked quinoa
Directions
1
Heat oven to 400 degrees F, placing rack in the middle of the oven.
2
Pat the rinsed and drained chickpeas with a paper towel, removing all excess water.
3
Add chickpeas to a mixing bowl with the olive oil, salt, and taco seasoning. Mix until they are fully coated.
4
Spread chickpeas out on to a rimmed baking sheet and roast for about 30 minutes, shaking the pan every 10 minutes to move them around.
5
Let the chickpeas fully cool.
6
Divide the salad ingredients between four wide-mouthed quart-sized mason jars in the following order: dressing, black beans, corn, celery, quinoa, cheese, tomatoes, roasted chickpeas, and salad greens.
7
Tightly screw on the lid to each jar and place them in the refrigerator. The salads should last up to five days.
8