Creamy Green Goddess Dressing.

5 from 1 vote

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!

Prep Time5

Cook Time15

Total Time20

Course: Lunch/Dinner

Diet: Vegan

Servings: jars

Calories: 402kcal

Author: Allie Petersen

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

My favorite jars (with separate compartments for dressing/nuts/seeds) from Amazon. They are 32 oz.

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.

Nutrition