Ingredients:

  • 120 ml (1/2 cup) Extra-virgin olive oil
  • 60 ml (1/4 cup) Freshly squeezed lemon juice
  • 15 ml (1 tbsp) Red wine vinegar
  • 2 cloves Garlic, minced fine
  • 5 ml (1 tsp) Dried oregano
  • 2 ml (1/2 tsp) Sea salt
  • 1 ml (1/4 tsp) Cracked black pepper
  • 800g (2 cans / 30 oz) Chickpeas (Garbanzo beans), rinsed and patted dry
  • 200g (1.5 cups) Cherry tomatoes, halved
  • 200g (2 large) Persian cucumbers, diced
  • 60g (1/2 cup) Red onion, finely diced
  • 150g (1 cup) Authentic Greek feta cheese, crumbled
  • 80g (1/2 cup) Kalamata olives, pitted and halved
  • 30g (1/4 cup) Fresh flat-leaf parsley, chopped
  • 150g (5 cups) Baby arugula or baby spinach, firmly packed

Instructions:

  1. Whisk the olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper in a small bowl.
  2. Divide the dressing equally among four 1 quart wide mouth mason jars.
  3. Add the finely diced red onions directly into the dressing.
  4. Drop 200g of chickpeas into each jar and press them down into the dressing.
  5. Layer the halved Kalamata olives and diced cucumbers on top of the chickpeas.
  6. Place the halved cherry tomatoes over the cucumbers.
  7. Add the crumbled feta cheese and chopped parsley.
  8. Firmly pack the baby arugula or spinach into the remaining space.
  9. Wipe the rims clean and screw on the lids tightly.
  10. Refrigerate upright until ready to eat.