You can meal prep your lunch for the week in 30 minutes or less with these Green Goddess Salad Jars! After trying out different variations, I found that romaine and green cabbage will give that perfect crunch (that’s still crisp even 4 days later!). Other salad jar recipes get soggy after a day or two, but I found the perfect salad jars that have compartments to hold your nuts/seeds AND dressing right in the lid. Not only are these salads gorgeous, they are also filled with a substantial 20g of plant-based protein per jar so you actually feel full and satisfied after eating it. This easy grab-and-go lunch even got my salad skeptic husband to give it a try!
What is in a green goddess jar salad?
- Quinoa – I use a white quinoa but you could use tricolor or red quinoa if you prefer
- Cucumber – You can use either a basic cucumber, mini cucumbers, or English cucumbers. I personally love the mini or English cucumbers the best!
- Feta crumbles – You can use dairy or dairy-free feta crumbles. For a dairy-free option, I have been loving Violife lately. Follow Your Heart also has some good vegan feta crumbles
- Chickpeas – Just one can of chickpeas (15 oz) can be split evenly amongst 4 jars. Make sure to drain and rinse first.
- Green cabbage – I love the crunch that green cabbage gives this recipe. For 4 jars, I used about half a small head of green cabbage
- Romaine – In addition to the green cabbage, I love romaine. It has more flavor that the green cabbage, but it not quite as crisp. It is the perfect blend for this salad!
- Pepitas – They add a great crunch!
- Green Goddess Dressing – This is a healthier version that is easy to make in a blender
See recipe card for full ingredient list and quantities.
My favorite salad jars: These 32 oz salad jars come with separate compartments to store your dressing/nuts/seeds so your salad doesn’t get soggy! Whoever came up with this, what a genius idea!
How to Make Green Goddess Jar Salads
1. Prep Your Ingredients
Start by cooking your quinoa if you have not yet. I recommend making about 1 cup of uncooked quinoa for 4 salad jars.
Chop your romaine, cabbage, and cucumbers. Drain and rinse your chickpeas.
Make your green goddess dressing (if you are making your own homemade).
2. Layer
Grab your 4 jars and begin by placing the quinoa on the bottom. (I split the cooked quinoa evenly between each jar – its slightly more than 1/3 cup per jar).
Follow it with your cucumbers (I used about 1/2 cup of chopped cucumber).
Pour in your chickpeas and top with feta crumbles (as much as you like).
Finish it off with about 3/4 cup chopped cabbage and 3/4 cup chopped romaine (adjust this based on the size of your jar and how big a salad you want).
Add the seeds/nuts and dressing to the separate compartments.
3. Refrigerate
Seal tightly. Refrigerate right away.
4. And when you’re ready to eat…
Simply add your dressing and seeds, shake well, and flip over into a bowl (or you can eat right out of the jar!
How to store your Green Goddess Salad Jars
Store all your salad jars covered tightly in the fridge for up to 4-5 days (perfect for you to enjoy one per day!). Make sure to use jars that keep the nuts/dressing separate from the rest of the ingredients so it doesn’t get soggy. If you don’t have special jars like that, store those ingredients in small separate containers.
Variations of this Green Goddess Salad
- Grain – You could also use bulgar, barley, or farro
- Other veg – Consider tomatoes, edamame, radishes, peas, and more
- Different protein – You could use air fried tofu cubes or another type of white bean
- Other nuts or seeds- I also love hemp seeds for this recipe. You could also try sunflower seeds
Meal prep idea: To make this recipe even quicker, consider chopping the romaine & cabbage and making the quinoa ahead of time.
Healthy Green Goddess Salad Jar FAQs
Yes, green goddess is a healthy lunch or dinner packed with plant-based protein (quinoa + chickpeas), vegetables (cucumber, cabbage, and romaine), creamy plant-based feta crumbles, and pepitas which are high in magnesium and protein. The green goddess dressing is packed with antioxidants thanks to the herbs!
Green goddess dressing is refreshing, zesty, and creamy. The herbs (parsley and cilantro) add a vibrant green herbaceous flavor while the yogurt and lemon juice adds creaminess and tanginess. Capers add the perfect about of saltiness to balance the flavors.
You can find them at most grocery stores near the dairy-free section. I love Violife or Follow Your Heart.
It is! Just make sure all the ingredients you use are certified gluten-free (such as feta and quinoa).
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Ingredients
- 1 cup uncooked quinoa
- 4 mini Persian cucumbers, chopped or can use regular or English cucumbers (will need about 2 cups chopped)
- 15 oz can of chickpeas rinsed and drained
- 4-6 oz feta crumbles (dairy or dairy-free) See notes for ideas*
- 1/2 small head of green cabbage chopped
- 2-3 romaine hearts chopped
- 1/2 cup roasted or raw pepitas
- Green goddess dressing
Instructions
- Start by cooking your quinoa if you have not yet. I recommend making about 1 cup of uncooked quinoa for 4 salad jars.Chop your romaine, cabbage, and cucumbers. Drain and rinse your chickpeas.Make your green goddess dressing by blending all the ingredients in a blender until smooth. *FYI you may have some leftover dressing.
- Grab your 4 jars and begin by placing the quinoa on the bottom. (I split the cooked quinoa evenly between each jar – its slightly more than 1/3 cup per jar).Follow it with your cucumbers (I used about 1/3 cup of chopped cucumber).Pour in your chickpeas and top with feta crumbles (as much as you like).Finish it off with about 3/4 cup chopped cabbage and 3/4 cup chopped romaine (adjust this based on the size of your jar and how big a salad you want).Add the seeds/nuts and dressing to the separate compartments.
- Seal tightly. Refrigerate right away. The jars can last up to 4-5 days in the fridge.
- When ready to eat, simply add your dressing and seeds, shake well, and flip over into a bowl (or you can eat right out of the jar!
Notes
- For feta, I used a dairy-free version from Violife, but you can use whatever kind you prefer.
- Make sure to chop your romaine and green cabbage into bite-sized pieces.
- You can adjust the amounts of any of these ingredients based on the size of your jar and your preference for salad size.
