Thai Chickpea Salad by Marie Tower at MarieTower.com

Thai Chickpea Salad (in a mason jar)

Prep

Cook

Total

Yield 3-4 Servings

Meal prep at it's finest - this mason jar salad is a great one for easy lunches this Fall!

*Note, you can try different veggies that you like if you want to.

Ingredients

Salad

  • ¾ cup uncooked quinoa
  • 2 cups rinsed chickpeas
  • 1 medium sized zucchini (spiralized or chopped fine)
  • ½ large carrot (chopped)
  • 1 ½ cups cabbage (shredded)
  • ¼ cup peanuts

Tangy Peanut Dressing

  • 1 tablespoon sesame oil
  • 5 tablespoons rice vinegar
  • 3 tablespoons natural peanut butter
  • 1 tablespoon maple syrup
  • 1 ½ tablespoons soy sauce (I like tamari sauce)
  • 1 teaspoon ground ginger

Instructions

  1. Cook quinoa according to package directions. Set aside to cool.
  2. Shake together dressing ingredients and divide up between 4 jars, roughly 2 tablespoons per jar.
  3. Add in the following order: chickpeas, cooled quinoa, carrots, zucchini noodles, shredded cabbage, peanuts. 
  4. Seal and store in the fridge for up to 4 days.
  5. To serve, shake everything out into a large bowl and enjoy cold.

Courses Lunch

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