Southwest Jar Salad with Roasted Chickpeas, Quinoa

A Jerry James Stone Recipe


Green, Red, Salad, Yellow


  • 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
Jump to instructions
Prep Time 5 minutes
Total Time 5 minutes


  • Heat oven to 400 degrees F, placing rack in the middle of the oven.
  • Pat the rinsed and drained chickpeas with a paper towel, removing all excess water.
  • Add chickpeas to a mixing bowl with the olive oil, salt, and taco seasoning. Mix until they are fully coated.
  • 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.
  • Let the chickpeas fully cool.
  • 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.
  • Tightly screw on the lid to each jar and place them in the refrigerator. The salads should last up to five days.
    Southwest Jar Salad with Roasted Chickpeas Quinoa 1
  • Southwest Jar Salad 1