Citrus Herb Chickpea Cucumber (Printable Version)

Refreshing salad jars with cucumber, citrus, chickpeas, and herbs for easy, nutritious lunches.

# Ingredient List:

→ Citrus Herb Dressing

01 - 4 tablespoons extra-virgin olive oil
02 - 2 tablespoons freshly squeezed lemon juice
03 - 2 tablespoons freshly squeezed orange juice
04 - 1 teaspoon Dijon mustard
05 - 1 clove garlic, finely minced
06 - 1 tablespoon fresh parsley, finely chopped
07 - 1 tablespoon fresh mint, finely chopped
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper

→ Salad Base

10 - 2 cups cooked chickpeas, rinsed and drained
11 - 2 cups cucumber, diced
12 - 1 cup cherry tomatoes, halved
13 - 1/2 red onion, finely diced
14 - 1 cup red bell pepper, diced
15 - 1/2 cup shredded carrots
16 - 1/4 cup fresh dill, finely chopped
17 - 1/4 cup fresh parsley, chopped
18 - 2 tablespoons crumbled feta cheese, optional

# Directions:

01 - In a small bowl or jar, whisk together olive oil, lemon juice, orange juice, Dijon mustard, minced garlic, parsley, mint, salt, and pepper until well combined.
02 - Divide dressing evenly among the bottoms of four wide-mouthed mason jars, distributing approximately 1.5 tablespoons per jar.
03 - Add chickpeas as the first salad layer, allocating approximately 1/2 cup per jar.
04 - Layer cucumber, bell pepper, red onion, cherry tomatoes, and shredded carrots in sequence, distributing evenly across jars.
05 - Top each jar with chopped dill and parsley. Add crumbled feta cheese if desired. Seal jars tightly and refrigerate until service.
06 - Shake jar vigorously to distribute dressing and combine layers, or transfer contents to a bowl and toss to coat thoroughly with dressing.

# Expert Advice:

01 -
  • Dressing pools at the bottom, so by lunchtime everything tastes intentional instead of like you forgot to dress it.
  • Zero cooking required, which means you can assemble these on Sunday while half-watching something on your phone.
  • The chickpeas stay hearty and the cucumber stays snappy—jar magic is real.
  • It's naturally vegan and gluten-free without feeling like you're missing anything.
02 -
  • Don't chop your cucumber more than a few hours ahead; it releases water that will dilute your dressing if given the chance.
  • The order of layers matters less than the dressing staying at the bottom—I've made these a dozen ways and they all taste fantastic.
  • Wide-mouth jars are non-negotiable; regular mason jars will make you want to throw the whole thing across the kitchen when you can't get your fork in.
03 -
  • Buy a set of matching jars in different sizes; 16-ounce wide-mouths are perfect, but 32-ounce ones work if you're meal prepping for more than four days.
  • If you're bringing these somewhere, shake them in the jar instead of transferring to a bowl—you look slightly less like you live in your car that way, and everything stays contained.
Go Back