Name: Mason Jar Chickpea, Farro and Greens Salad (plus lunch packing tips!)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 ¼ cup farro; 1 tablespoon olive oil; 1 medium clove garlic, pressed or minced; ¼ teaspoon salt; 1 cup quality extra-virgin olive oil; ½ cup red wine vinegar; 4 cloves garlic, pressed or minced; 1 tablespoon dried oregano; 2 teaspoons Dijon mustard; 1 ½ teaspoons salt; 1 teaspoon freshly ground black pepper; 1 teaspoon agave nectar, honey or sugar; 2 cans chickpeas (or 3 cups cooked chickpeas), drained and rinsed; 4 stalks celery, thinly sliced crosswise and roughly chopped; ⅔ cup chopped red onion (about one small red onion, chopped); 1 cup chopped parsley; ⅓ cup Greek dressing or olive oil and lemon juice, to taste; Mixed greens, roughly chopped if you have time (a couple handfuls per salad); ¼ cup pepitas (pumpkin seeds) or sunflower seeds; Handful dried cherries or cranberries, roughly chopped; Kalamata olives, pitted and thinly sliced; Feta cheese, crumbled

Mason Jar Chickpea, Farro and Greens Salad (plus lunch packing tips!)

A mason jar salad made with components that you can mix and match! Amounts listed below should yield plenty for five mason jar salads.

45 min total 20 min prep 25 min cook 4 702 cal

Instructions

Tap a step to mark it done

1 To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer, and cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes, unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and mix in the olive oil, garlic and salt. Set aside to cool.
2 Make the dressing: Whisk together all of the dressing ingredients until emulsified.
3 Make the chickpea and celery salad: In a serving bowl, toss together the chickpeas, prepared celery, red onion and parsley. Stir in enough dressing (or olive oil and lemon juice) to lightly coat the salad. Toss and set aside.
4 Toast the pepitas: In a skillet over medium-low heat, toast the pepitas for a few minutes, stirring frequently, until they smell fragrant and toasty. Transfer the pepitas to a bowl to cool.
5 To assemble your mason jar salads: In a quart-sized mason jar (32 ounce capacity), layer the chickpea salad at the bottom along with an additional tablespoon or two of dressing (enough to lightly coat the salad when you turn the jar upside down). Top with cooled farro, then greens (leave about an inch of room at the top). Finish with a sprinkle of any garnishes that you’d like.
6 Secure the lid and refrigerate for up to 5 days. To serve, flip the jar over and give it a few gentle shakes to distribute the dressing and the ingredients. Flip it back over, unscrew the lid and stick a fork in it!