This post was created in partnership with Taylor Farms. All opinions are my own.
Happy first day of May! Can you believe we are even closer to halfway through 2018? Someone pinch me!
The month of May in Texas signals the end of school and the beginning of (what will likely be) a very long and hot summer. It also has Cinco de Mayo, Mother's Day and Memorial Day, aka all holidays that should be enjoyed outside with food. Now if only the rainy, dreary weather would go away and we could have a bit more sunshine! I'm ready for a picnic and pool day.
Lately I have been really into menu planning. I say menu planning, and not meal prepping, because the idea of spending 6 hours cooking everything for lunches/dinners throughout the week sounds terrible to me. At the same time though, I would like past me to help future me out by prepping some vegetables, maybe some quinoa or farro, and having an idea of what we are going to eat for dinner each night ahead of time when we are grocery shopping.
This is where these salads in a jar come into play. All of the ingredients stay fresh and not soggy due to the dressing being at the bottom with the quinoa. When you are ready to eat, just empty the salad jar into a bowl and toss to combine.
They are pretty customizable too, and what I love about these chopped salad kits is that half of the work is already done for you! I just added in some protein (chickpeas), a grain (quinoa), and healthy fat (avocado). Basically, my ideal combination for a salad situation!
BBQ Maple Chickpea Salad in a Jar
Makes 2
Ingredients
- 1 can (about 2 cups) chickpeas, rinsed and patted dry with paper towels
- 1/4 cup bbq sauce
- 1 tbsp maple syrup
- 1 cup cooked quinoa, divided
- 1 package Taylor Farms Maple Bourbon Bacon Salad
- 1/2 cup shredded red cabbage
- 1 medium watermelon radish, sliced thin and cut in half
- 1 cup sliced cherry tomatoes
- 1 medium avocado, sliced
Directions
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
In a bowl, toss the chickpeas with the bbq sauce and maple syrup. Spread out on the baking sheet in an even layer and bake in preheated oven for 30 - 35 minutes, tossing halfway through.
Set aside to cool slightly.
In one wide mouth mason jar, pour in half of the salad dressing from the Maple Bourbon Bacon Salad kit. Next, begin layering: Add 1/2 cup cooked quinoa, the chickpeas (about 1/2 cup), and 1 cup of the greens, bacon, and nuts from the salad kit.
Layer with 1/4 cup of the cabbage, the watermelon radish slices, cherry tomatoes, and avocado. Press salad down into jar and seal with lid and place in the refrigerator until ready to eat.
Salad jars should stay fresh for 2 - 3 days in the refrigerator, but are best eaten the day of!
