Greek Salad in a Jar with Chickpeas, Spinach, Feta and Pomegranate
This recipe for Greek Salad in a Jar with Chickpeas, Spinach, Feta and Pomegranate is probably one of countless Greek salad variations you can stuff into a jar! You can use good quality canned, drained chickpeas for this, but make sure the spinach is fresh and the cheese is real Greek feta and not an imposter! Here’s a great Greek diet recipe that’s both a hearty Mediterranean vegetarian recipe but also perfect for anyone on the go!
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2
cups
coarsely chopped fresh spinach
leaves only
-
3
scallions
trimmed and chopped
-
1
cup
cooked chickpeas (good quality canned are fine
-
2
tablespoons
chopped fresh mint or cilantro or basil
-
2/3
cup
crumbled Greek feta
-
1
cup
pomegranate seeds
For the dressing:
-
2
teaspoons
Dijon mustard
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2
tablespoons
petimezi
-
1
– 2 tablespoons balsamic or sweet wine vinegar
-
Sea salt to taste
-
1/3
cup
extra virgin Greek olive oil or more
as needed
-
Whisk all the ingredients for the dressing together until smooth and emulsified.
-
Combine the chickpeas with half the scallions and herbs. Lubricate the mixture with half the dressing, toss and place in the bottom of a mason or other jar.
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Toss the spinach with the remaining dressing and place over the chickpeas in the jar, pressing down to make room for the next layers. Next, add the remaining scallions, crumbled feta and pomegranate seeds.