Salad in a jar
Delight your taste buds with this vibrant and flavorful salad in a jar. Packed with fresh ingredients and bursting with colorful layers, it's a culinary masterpiece that will energize your day.
Ingredients:
- One 15.5-ounce can chickpeas, rinsed and drained
- 1 tablespoon canola oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- 1/2 cup olive oil
- 3 tablespoons white balsamic vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 cups packed baby kale
- 2 plums, pitted and sliced
- 1/3 cup sliced almonds, toasted
Instructions:
- To prepare the crunchy chickpeas: Begin by heating the oven to 220 °C.
- Dry off the chickpeas using paper towels. Place them in a bowl and mix in the oil, cumin, garlic powder, pepper, salt, cayenne, and paprika. Spread the chickpeas out in a single layer on a baking sheet with raised edges. Bake for about 30 minutes, making sure to stir halfway through to ensure they brown evenly and become crispy.
- Prepare the dressing by whisking together the oil, vinegar, sugar, mustard, salt, and pepper.
- Construct the salads by pouring 2 tablespoons of dressing into each of two 16-ounce mason jars. Layer with kale, plums, almonds, and 1/4 cup of the crunchy chickpeas (save the rest for snacking later). Seal the jars with lids and shake them well before serving.
Summary:
- Calories: 2100 kcal
- Fat: 151 g
- Protein: 41 g
- Carbs: 159 g
- Potassium: 1212 mg
- Magnesium: 236 mg