Southwest Jar Salad with Roasted Chickpeas, Quinoa
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
- Total Time:
40 minutes
- PREP
- 5 minutes
- INACTIVE
- COOK
- 30
- Servings:
- 4 servings
- Recipe Type:
- Salad
- Diet:
- Vegetarian
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.
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.
