Ingredients:

  • 2 (15-ounce) cans chickpeas, drained and rinsed (850g total drained)
  • 1 tablespoon olive oil (15 ml)
  • 2 tablespoons BBQ sauce (30 ml)
  • 1 tablespoon maple syrup (15 ml)
  • 1/4 teaspoon smoked paprika (1.25 ml)
  • Salt and pepper to taste
  • 3 tablespoons olive oil (45 ml)
  • 2 tablespoons apple cider vinegar (30 ml)
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, halved (240 ml)
  • 1 cup cucumber, diced (240 ml)
  • 1 red bell pepper, diced (240 ml)
  • 2 cups shredded carrots (480 ml)
  • 4 cups chopped romaine lettuce (960 ml)
  • 2 avocados, diced
  • Optional: Crumbled feta cheese, chopped pecans, or sunflower seeds for topping

Instructions:

  1. Heat olive oil in skillet over medium heat (optional).
  2. Add drained and rinsed chickpeas to the skillet (optional).
  3. Sauté chickpeas for 3-5 minutes, until slightly browned (optional).
  4. Stir in BBQ sauce, maple syrup, and smoked paprika. Cook for 1 minute more, until heated through. Season with salt and pepper (optional).
  5. Let chickpeas cool slightly.
  6. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, and minced garlic.
  7. Season vinaigrette with salt and pepper to taste.
  8. Distribute vinaigrette evenly among the 4 jars (bottom layer!).
  9. Layer cherry tomatoes, cucumber, and red bell pepper on top of the dressing.
  10. Add a layer of shredded carrots.
  11. Layer the cooked chickpeas on top of the carrots.
  12. Fill the remaining space in each jar with chopped romaine lettuce.
  13. Top with diced avocado.
  14. Seal the jars tightly with lids.
  15. Refrigerate for up to 3 days.
  16. Shake the jar well to distribute the dressing.
  17. Pour the salad into a bowl or eat directly from the jar.
  18. Top with optional feta cheese, pecans, or sunflower seeds, if desired.