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Mason Jar Salad

This wholesome salad is packed with nutrient-rich ingredients, including protein-packed quinoa, crunchy cucumbers, sweet bell peppers, and zesty baby tomatoes, all brought together with a medley of fresh herbs.

Whether you're enjoying it as a light lunch, a side dish at a summer barbecue, or a colorful addition to your meal prep lineup, this Mason Jar Salad is sure to become a favorite in your culinary repertoire.

Mason Jar Salad

Total Time:






Dietary Preference(s):

Gluten Free, Plant Based


  • 1 cup cooked quinoa
  • 1 cup cucumbers, chopped
  • 1 bell pepper, diced
  • 2 tbsp minced fresh dill
  • 1 tbsp minced fresh mint
  • 1 tbsp minced fresh parsley
  • 1 cup baby tomatoes, halved
  • 14 oz chickpeas or small white beans, drained and rinsed
  • Dressing
  • 3 tbsp red wine vinegar
  • 1 tbsp lemon juice (about half a lemon)
  • 1 garlic clove, pressed or grated
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp pepper

How to Make It


Cook the grains according to package instructions and set aside to cool.


Whisk the dressing ingredients together and set aside


Prepare all of the vegetables and season with a pinch of salt. Set aside


To serve as a mason jar salad, divide ingredients between two large containers by layering the whisked dressing at the bottom followed by chickpeas, chopped vegetables, cooked quinoa and herbs.


Store in the fridge for up to one night to enjoy the next day. Give the ingredients a shake/stir before serving to disperse the dressing amongst the ingredients

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