Buffalo Chick Pea Mason Jar Salad

Recently, I started working 4 10 hour days at work.  It definitely makes for a long day when my mornings start at 4:45 am, but the day off during the week to spend with our son is 100% worth it.

Because I get up so early and leave 15 minutes later, I don’t have much time to think about making a lunch in the morning.  Prepping on Sunday is key for me to get out of the house on time.  I have been making two days worth of lunches at a time to be prepared.  That is why I came up with this salad.

By putting the dressing at the bottom of the mason jar, adding the veggies next and lettuce on top, nothing gets soggy.  I tried to spice things up with this different take on a common salad.  I definitely recommend trying out the buffalo chick peas, but add any veggies or dressing you love.

Ingredients:

1 14 oz can of chick peas (also called garbanzo beans)

3 Tbsp buffalo sauce

1 cup shredded lettuce or other greens (I used a combination of romaine & arugula)

3-4 Tbsp red wine vinaigrette

2 Tbsp banana pepper rings

2 Red onion slices, thin

4 artichoke heart quarters

1 small roma tomato, chopped

2 Tbsp shredded cheese (optional)

To make the buffalo chick peas, drain and rinse a can of chick peas.  Pat them try.  Line a baking sheet with foil for easy clean up.  Toss the chick peas with buffalo sauce on the baking sheet.  Bake at 425 degrees for approximately 15 minutes or until they are crispy. Let them cool.

Start with a large mason jar.  Always start with the vinaigrette – or any dressing – on the bottom.  Next come the sturdy vegetables.  Chick peas, onion, banana peppers, etc.

Layer on the softer vegetables next – tomato and artichoke hearts.  I may have even tossed in some mushrooms I found in the fridge.  You really can’t go wrong.

Top with shredded romaine and arugula or any greens you prefer.

If you are eating on the go, just shake the jar really well when you are ready to eat to mix all of the ingredients and coat with dressing.  You can also dump the jar into a big bowl, toss and enjoy!

Try this out with any of your favorite salad ingredients for a simple and quick make ahead lunch.

 

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