Southwest Jar Salad with Roasted Chickpeas Quinoa Main 1

Southwest Jar Salad with Roasted Chickpeas, Quinoa

Category

This recipe is a vegetarian twist on the Southwest salad. Meat protein is replaced with roasted chickpeas and quinoa and it's a mason jar salad, so you can eat healthy all week long! It's packed with veggies, flavor, and spiciness.

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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
Yields1 Serving
Prep Time5 minsTotal Time5 mins

Instructions

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.

Southwest Jar Salad with Roasted Chickpeas Quinoa 1

8

Southwest Jar Salad 1

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JerryJamesStone

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.

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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.

Southwest Jar Salad with Roasted Chickpeas Quinoa 1

8

Southwest Jar Salad 1

Southwest Jar Salad with Roasted Chickpeas, Quinoa
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