2 Tbsp lemon vinaigrette
½ cup chickpeas, rinsed and drained
½ cup halved cherry tomatoes
¼ cup quartered cucumber slices
2 Tbsp diced red onion
2 Tbsp pitted black olives, halved
2 oz. crumbled feta cheese
2 Tbsp chopped fresh parsley
Lemon Vinaigrette Ingredients:
2 Tbsp lemon juice
Pinch of salt
Freshly ground black pepper, to taste
3 Tbsp olive oil
To make the lemon vinaigrette, whisk together the lemon juice, salt and pepper.
Slowly add the olive oil, whisking until the dressing thickens.
To compose the salad, place the vinaigrette in a 1-pint Mason jar and add the chickpeas.
Net add layers of cherry tomatoes, cucumber, onion, olives, feta cheese and parsley.
Seal and refrigerate until you’re ready to eat the salad.
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