Sesame Ginger Chickpea Mason Jar Salad
Take the guesswork out of your daily lunch and try out this mason jar salad recipe! This sesame ginger chickpea mason jar salad is layered with a flavorful sesame ginger dressing, hearty chickpeas, carrots, red bell pepper, edamame, lettuce, and more. These salads can be made days in advance in enjoyed throughout the week for an on-the-go lunch!
Why you’ll love this Mason Jar Salad
Mason jar salads are not only delicious and cute – they’re super efficient so you don’t have to continuously prep the same salad each day for lunch.
If you have a go-to salad recipe, it will likely be ideal for layering in a jar and storing in the fridge until you’re ready to enjoy it. Check out these perfect jars to use!
Simple Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What else can I add to this mason jar salad?
Other great additions include: tofu, avocado, shredded cabbage, sugar snap peas, quinoa, brown rice, wonton strips, and more!
How to Make this Mason Jar Salad
Make the Dressing
Make dressing by placing all ingredients in a small bowl and whisking with a fork until smooth and combined.
Layer
Sesame Ginger Dressing
Chickpeas
Shredded carrots
Red Pepper
Edamame
Romaine lettuce
Diced cilantro
Peanuts
Storage & Serving Tips
Storage – Store each of these salads in a 16-ounce mason jar or meal prep container for up to 3 days. You can prep early in the week – like Sunday or Monday – and then they are ready to grab and go straight from the fridge! Make sure to store completely upright so the dressing doesn’t make the other ingredients soggy.
Serving – You can either just shake the jar to combine the dressing with the other ingredients OR pour the jar out on a plate or large bowl.
How do you keep the salad from getting soggy?
The key to preventing sogginess is layering. Place the dressing at the bottom, followed by hearty vegetables, proteins, and toppings. Keep the greens at the top, away from the dressing.
Can I freeze mason jar salads?
I generally do not recommended for mason jar salads, as many fresh ingredients, like greens and veggies, do not freeze well and can become mushy when thawed.
For another delicious salad, try out this Watermelon basil salad that is perfect for the summer months!
Tips for Mason Jar Salads
- The secret to a perfect mason jar salad lies in layering the ingredients to prevent sogginess. Start with the dressing at the bottom, then add your chickpeas, then crunchy veggies, followed by nuts (optional) , and finally, place the greens at the top.
- Serving suggestion – You can either just shake the jar to combine the dressing with the other ingredients OR (my preferred way) pour the jar out on a plate or large bowl so I can mix the dressing over the other ingredients.
- Have fun! Feel free to experiment with various dressings, veggies, proteins, and toppings!
More Flavorful Salad Recipes
Salads that are NOT boring! Fresh, vibrant, flavorful salads everyone will love…
Sesame Ginger Chickpea Mason Jar Salad
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Ingredients
Sesame Ginger Dressing
- 2 tablespoons toasted sesame oil
- 1 tablespoon tahini
- 1 tablespoon olive oil
- 2 tablespoons reduced sodium soy sauce or sub coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon pure maple syrup
- 1/2 tsp garlic powder
- 1 tablespoon freshly minced ginger
Salad Ingredients
- 15 oz can of chickpeas drained and rinsed
- ~1/2 cup shredded carrot
- 1 small red pepper diced into small pieces
- ~1/2 cup shelled edamame cooked/defrosted
- 1-2 cups chopped romaine lettuce
Toppings (Optional)
- diced cilantro
- crushed peanuts or cashews
Instructions
- Make dressing by placing all ingredients in a small bowl and whisking with a fork until smooth and combined.2 tablespoons toasted sesame oil, 1 tablespoon tahini, 1 tablespoon olive oil, 2 tablespoons reduced sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon pure maple syrup, 1/2 tsp garlic powder, 1 tablespoon freshly minced ginger
- Grab two 16 oz mason jars. Add 3-4 Tbsp of dressing on the bottom of each jar. (FYI you may have a little dressing over – save it if you for future salads!) Add 1/2 of the can of chickpeas per jar and swirl around in the dressing.Layer on the carrots, red pepper, and shelled edamame. Finish off with your chopped romaine lettuce.Top with freshly diced cilantro and crushed peanuts (if desired). *Tip – the nuts will lose their crunchiness within 24 hours in the sealed jar d/t moisture, so I would recommend topping the day of if you want that nice crunch!
- Cover the jars and store in the fridge for up to 3 days. Before eating, shake the jar to combine all the ingredients. You can eat straight from the jar or pour out onto a plate. Enjoy!
Notes
- Make sure to pat your chopped romaine dry to prevent sogginess.
- Make several jars at once to save time and have ready-to-eat meals for the week.
- Shake the jar to distribute the dressing and mix the ingredients before eating OR pour in a large bowl and mix.
- Optional – Write the date and type of salad on the jar to keep track of freshness and variety.
Delicious!!
Thanks Sage! 🙂