Chickpea Pasta Salad in a Jar
![chickpea pasta salad in a jar chickpea pasta salad in a jar](https://hips.hearstapps.com/hmg-prod/images/chickpea-pasta-salad-in-a-jar-1623874186.jpg?crop=1.00xw:0.674xh;0,0.142xh&resize=640:*)
Just flip it over, watch the dressing run down, and dig into this veggie-packed mason jar salad.
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- Yields:
- 1 serving(s)
- Total Time:
- 10 mins
Ingredients
- 1/4
very small onion, finely chopped
- 2 Tbsp.
red wine vinegar
- 2 Tbsp.
olive oil
Salt and pepper
- 1/4 c.
canned chickpeas, rinsed
- 1 c.
grape tomatoes, halved
- 2 Tbsp.
kalamata olives, halved
- 1 c.
cooked spiral pasta
- 1 1/2 c.
baby arugula, chopped
- 2 Tbsp.
crumbled feta
Directions
- Step 1In a 1-quart jar, shake onion, red wine vinegar, and oil, and a pinch each salt and pepper. Add chickpeas and gently shake to coat.
- Step 2Top with tomatoes, olives, pasta, arugula, and feta. When ready to serve, turn upside down and let sit for 2 minutes for the dressing to run over the rest of the ingredients.
NUTRITIONAL INFORMATION (per serving): About 650 cal, 31.5 g fat (6.5 g sat), 19 g pro, 945 mg sodium, 72 g carb, 11 g fiber
Tip: Prepare your jar as directed and refrigerate for up to 2 days. Let sit out at room temperature for at least 10 minutes (this allows the oil to become liquid again) before turning over and dressing.
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