recipe

For a perfect salad on the go, it’s all about the “jar-chitecture.”

safety
  • Uses a knife
difficulty
  • Beginner
time
  • 30 minutes
yield
  • Serves 4

hey curious cook—

Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!

Prepare Ingredients

3 tablespoons
extra-virgin olive oil
¼ teaspoon
grated lemon zest plus 4 teaspoons juice, zested and squeezed from ½ lemon
½ teaspoon
Dijon mustard or mayonnaise
¼ teaspoon
salt
Pinch
pepper
1
(15-ounce) can chickpeas, drained and rinsed
2
Persian cucumbers, ends trimmed and cucumbers chopped
1 cup (6 ounces)
cherry tomatoes, halved
2 cups
chopped romaine lettuce
½ cup (2 ounces)
crumbled feta cheese

Gather Cooking Equipment

4
pint-size (16-ounce) jars with lids
1-tablespoon measuring spoon
1
 
3 tablespoons
extra-virgin olive oil
¼ teaspoon
grated lemon zest plus 4 teaspoons juice, zested and squeezed from ½ lemon
½ teaspoon
Dijon mustard or mayonnaise
¼ teaspoon
salt
Pinch
pepper

In 1 pint-size jar, combine oil, lemon zest and juice, mustard, salt, and pepper. Cover jar tightly with lid and shake until mixture is well combined, about 30 seconds.

 
2
 

Remove lid. Use 1-tablespoon measuring spoon to measure 1 tablespoon dressing into each of the other 3 jars (leave remaining dressing in first jar).

 
3
 
1
(15-ounce) can chickpeas, drained and rinsed
2
Persian cucumbers, ends trimmed and cucumbers chopped
1 cup (6 ounces)
cherry tomatoes, halved
2 cups
chopped romaine lettuce
½ cup (2 ounces)
crumbled feta cheese

Divide chickpeas, cucumbers, tomatoes, lettuce, and feta evenly among jars, in that order. Cover jars with lids and refrigerate until ready to pack for your picnic. (Salads can be refrigerated for up to 24 hours.)