A Jerry James Stone Recipe
Jump to instructions
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
Instructions
- 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.
